Linguine Carbonara
"Timing on this recipe is important, so have your bacon cooked and eggs ready when the pasta is done. Do not let the pasta drain completely; for the creamiest sauce, you want a little of the water still clinging to the noodles when you add them to the eggs...."
INGREDIENTS
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8 ounces uncooked linguine
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3 center-cut bacon slices, cut into 1-inch pieces
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1/4 cup 1% low-fat milk
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon kosher salt
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3 large eggs
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2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
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1/4 cup fresh flat-leaf parsley leaves
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