• 6 slices bacon
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (370 ml) NESTLÉ® CARNATION® 2% Evaporated Milk
• 1 lb linguine 500 g
• 1/3 cup grated Parmesan cheese 75 ml
• 3 tbsp chopped fresh parsley 45 ml

1. Cook bacon in non-stick skillet over medium heat 5 minutes or until crisp. Transfer to paper towel and blot to remove grease; crumble and set aside.
2. Pour off excess fat in skillet. Cook onion and garlic in skillet over medium-high heat 3 minutes or until softened. Stir in evaporated milk. Bring to boil; reduce heat and simmer 5 minutes.
3. Cook pasta according to package directions. Drain and return to pot. Stir in sauce, cheese, parsley and bacon. Serve immediately.

Makes 4 servings.
Traditional carbonara sauce is made with eggs and cream. This recipe replaces the eggs and cream with evaporated milk so you can enjoy the decadent taste of carbonara without the guilt!