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Linguine Carbonara


Yield: 2 servings


8 ounces linguine

1/4 cup (1/2 stick) butter

1 teaspoon minced fresh garlic

1/8 teaspoon red pepper flakes

1/8 teaspoon freshly ground black pepper

1/2 cup sliced fresh mushrooms

1 cup crumbled cooked bacon (about 10 slices)

1 cup heavy whipping cream

1 medium egg, beaten

Freshly grated Parmesan cheese

Bring a large pot of salted water to a bowl. Add linguine; cook al dente according to package directions. Drain and keep warm.

Meanwhile, melt butter in a large skillet. Add garlic, red pepper flakes, black pepper, mushrooms and crumbled bacon. Sauté over medium heat for 2 to 3 minutes. Add cream; bring to a full boil. Add linguine; return mixture to a full boil and cook for 2 minutes. Remove from heat. Add egg, stirring quickly to prevent egg from scrambling.

Place in hot pasta bowls; top with Parmesan.

Per serving: 1,248 calories; 84g fat (61 percent calories from fat); 47g saturated fat; 351mg cholesterol; 33g protein; 90g carbohydrate; 5g sugar; 4g fiber; 817mg sodium; 123mg calcium; 531mg potassium.