Use milk and cream cheese in place of eggs to make an extra-creamy carbonara.
Ingredients
- linguine pasta: 1 pack (8 ounce pack)
- frozen peas: 1 cup
- slices bacon: 5 piece
- clove garlic: 1 piece (minced)
- milk: 1 cup
- cream cheese: 0.5 pack (8 ounce pack)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.
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Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.
