Light Linguine Carbonara

Light Linguine Carbonara
1 package (12 ounces) linguine
1 cup chopped bacon (**sale** 4/$5.00 Big Buy Bacon)
½ cup chopped red onion (**sale** $0.89/lb.)
3 cloves garlic, minced
1 teaspoon each, oregano and basil
2 tablespoons flour
1 ½ cups milk (preferably 1%) (**sale** ShurSaving 2/$5.00)
½ cup sour cream (preferably light)
¼ cup grated Parmesan cheese
¼ cup freshly chopped parsley
Salt and pepper to taste
1 bag prepared salad (**sale** $1.69 Dole Lettuce)
Light salad dressing

Cook the linguine according to package directions, then drain, set aside and keep warm. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally until golden brown. Add onion and garlic and cook until onion is translucent and soft. Stir in oregano and basil. Add flour and stir to coat. Turn the heat down to medium, stir in the milk and bring to a low simmer. Simmer until sauce thickens. When sauce is thick, remove from heat and whisk in sour cream and Parmesan cheese. Serve sauce over hot linguine, with a side salad and light dressing. Makes 4-6 servings.

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