4 oz. uncooked linguine
1/2 C. low-fat milk
3 T. grated fresh Parmesan cheese
1 T. chopped fresh parsley
1/8 t. salt
1/8 t. black pepper
cooking spray
1/3 C. chopped pancetta (about 1-1/2 oz) or bacon for a more smoky flavor
1/4 C. finely chopped onion
1 garlic clove, minced
1 large egg
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 C. cooking liquid.
Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; saute 3 minutes or until lightly browned. Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.
Place egg in a small bowl; stir with a whisk. Gradually add 1/4 C. reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
2 servings: 387 calories, 13g fat, 19.2g protein, 48.2g carbs, 2.3g fiber, 682mg sodium