LIVE

Use milk and cream cheese in place of eggs to make an extra-creamy carbonara.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.

    Advertisement
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.

  • Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.

  • Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

Cook's Note:

Cook linguine pasta according to individual package instructions.

Nutrition Facts

443 calories; protein 19.8g; carbohydrates 50.2g; fat 18.6g; cholesterol 52.7mg; sodium 495.3mg. Full Nutrition
Advertisement