4 oz, linguine
1.2 c. milk
3 tbsp. grated Parmesan cheese
1 tbsp. parsley
1/8 tsp. salt
1/8 tsp. pepper
1/3 c. bacon or pancetta, finely chopped
1/4 c. finely chopped onion
1 garlic clove, minced
1 large egg
chopped cooked chicken breast piece (optional)
finely chopped tomato (optional)
Cook pasta according to the package directions. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Combine milk, Parmesan cheese, parsley, salt, and pepper in a small bowl.
If bacon or pancetta is uncooked, sauté in a medium skillet over medium-high heat until lightly browned. Otherwise, add to pan and cook with onion and garlic; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add with milk mixture and pasta to a pot.
Place egg in a small bowl; whisk. Gradually add reserved cooking liquid, stirring constantly with whisk. Add egg mixture to pot, stirring constantly. Cook 4 minutes or until sauce is thick and creamy.
If desired, add chicken and/or tomatoes and serve.
Makes: 2 servings
Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 10 minutes