Linguine Carbonara

This pasta was a hit with my kids and comes from Cooking Light. It's important to temper the eggs as instructed in the recipe- putting a little hot liquid in the egg before adding the egg to the pasta will keep the eggs from curdling. If you just dump the egg straight into the noodles you will have "pasta a la scrambled eggs," which sounds sick.

Linguine Carbonara

4 ounces uncooked linguine
1/2 cup milk
3 tablespoons grated Parmesan
1 tablespoon chopped parsley (I used dried)
1/8 teaspoon salt
1/8 tsp pepper
1/3 cup chopped pancetta (it's a thinly sliced Italian ham. Find it in the deli by the fancy cheeses. Substitute bacon if you want.)
1 finely minced clove of garlic
1/4 cup finely chopped onion
1 large egg

1. Cook pasta according to package directions. Drain and reserve 1/4 cup cooking liquid.
2. Combine milk and next four ingredients (thru pepper) in a small bowl and set aside.
3. Head a medium nonstick skillet over medium-high heat. Add pancetta to pan, saute 3 minutes until lightly browned. Add onion and garlic, saute an additional 3 minutes. Reduce heat to medium low. Add milk mixture and past to pan and toss gently to coat.
4. Place egg in small bowl, stir with a whisk. Gradually add 1/4 cup reserved HOT cooking liquid, stirring constantly with a whisk. Gradually edd egg mixture to pan, stirring constantly, cook 4 minutes or until sauce is thick and creamy. 2 servings.