All the indulgence (without all the calories) – not to mention: super quick and easy!


  • 8 oz True North Bay Scallops
  • 250 g dried linguine (half of a small box)
  • 2 Tsp salt
  • 4 strips bacon, chopped coarsely
  • 1 Tbsp garlic, minced
  • 3⁄4 cup chicken broth
  • 1 cup Parmigiano-Reggiano cheese
  • 1⁄2 Tsp black pepper, ground
  • Salt to taste


  1. Fill a medium pot with water, add salt and bring to a boil.
  2. Cook the linguine in the boiling water 8-10 minutes until al dente.
  3. When linguine is cooked, drain in a colander and reserve (do not rinse or cool).
  4. In a large frying pan, cook the bacon until done but not crispy, remove from the pan and drain excess fat.
  5. .Return the pan to the heat, add the garlic and the scallops, cook for 1 minute
  6. Return the bacon to the pan, add the pasta and the chicken broth, cook on high for 2 minutes, stirring constantly.
  7. Sprinkle in the Parmigiano and cracked black pepper, then season with salt.
  8. Top with shredded Parmigiano, chopped green onion and more pepper if desired.

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Recipe Name
Skinny Bay Scallop Carbonara
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