**** 24/ 07/12 EDIT: This can be made with rice or oat milk, and the parmesan cheese cut out for a dairy free version!!! ****
4 ounces uncooked corn and rice linguine (wheat free)
1/2 cup lactose free skimm milk
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground black pepper
1 tbsp extra virgin olive oil
1/3 cup chopped pancetta (about 1 1/2 ounces)
1/4 cup finely chopped onion
1 garlic clove, minced
1 large egg
- Cook pasta according to the package directions, with a pinch of salt. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Combine milk, parmesan cheese, parsley, salt and pepper in a small bowl; set aside.
- Heat a medium nonstick skillet over medium-high heat.drizzle olive oil. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.
- Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.