Pasta Carbonara with Greek Yogurt

This carbonara recipe has a Greek yogurt pasta sauce that is healthy, simple and delicious. The best thing about this recipe is that it uses ingredients that I tend to have on hand. Such a winner!
A quick and easy Greek yogurt pasta sauce: Carbonara!

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As you may know, I love recipes that call for yogurt. And yogurt pasta sauce in particular is a favorite to me. It’s so creamy and seems so decadent, but it’s actually very healthy.

Today I’m sharing a pasta with yogurt that I love for so many reasons. As I said, it’s healthy. But it’s also really quick. Best of all, it uses ingredients that I tend to have on hand. That means that this recipe is a big saver to me on days when I haven’t made it to the grocery store.

For this Pasta Carbonara the required ingredients are pasta, olive oil, eggs, Parmesan cheese, yogurt, salt and pepper.

The recipe also calls for Canadian bacon but I use whatever bit of meat I happen to have (chopped ham or other lunch meat, sausage, regular bacon, leftover chicken or a combination). As to a vegetable for the meal, I either make a salad or add defrosted peas to the noodles for the last minute of cooking.

Carbonara Pasta with Greek Yogurt

This means that I can make pasta carbonara anytime without having to make a grocery store run. Why do I get the feeling that my family’s going to be eating a lot of this dish over the next couple of months??

If you’re looking for another pasta sauce with Greek yogurt, be sure to also check out my recipe for Greek Yogurt Alfredo Sauce.

A delicious Greek yogurt pasta sauce! Greek Yogurt Alfredo


And now, here’s the Pasta Carbonara with Greek Yogurt recipe:

Pasta Carbonara

I love carbonara. But sometimes I find the egg sauce a bit, well, slimy. To fix that I often dilute the eggs with cream. While this tastes pretty darned good, it happens to have a pretty darned bad effect on my hips. So lately I’ve been using yogurt instead. You can use any kind of plain yogurt in this recipe (from non-fat to whole milk). I’m still partial to the whole milk version, but again, I swap it out for lower fat when my mind is on my hips. I also swap out the traditional bacon or pancetta for the much lighter Canadian version.


  • 12 ounces of uncooked whole wheat linguine, fettuccine or spaghetti
  • 1 tsp olive oil
  • 6 ounces (170g) Canadian bacon, chopped
  • ½ cup Stonyfield Greek yogurt
  • ½ ounce (about ½ of a cup, unpacked) finely grated parmesan cheese, plus more to serve at the table
  • ½ tsp salt
  • ½ tsp coarse black pepper
  • 2 large eggs


  1. Cook the pasta according to package directions. However, just before you drain it scoop out at least 1 cup of the hot pasta water.
  2. While the pasta is cooking, fill a kettle with water and bring it to a boil. Empty the boiling water from the kettle into a large bowl.
  3. Also while the pasta is cooking, warm the olive oil over medium heat. Add the Canadian bacon and cook just until it starts to brown. Remove it from the heat and set it aside.
  4. A couple of minutes before your pasta has reached the desired doneness, dispose of the hot water from your large bowl by pouring it down the sink. To that large warmed bowl add the yogurt, parmesan cheese, salt and black pepper. Stir it around and then crack in your eggs. Whisk it all together with a fork. Add the Canadian bacon.
  5. Don’t forget, before the pasta is cooked, scoop 1 cup of the pasta water out of your pasta pot. When the pasta is cooked, drain it and immediately add the hot noodles to your egg mixture. Stir to combine. You want all the noodles to be coated a bit with the sauce. If the sauce seems to thick, drizzle in some of your reserved pasta water, a couple of tablespoons at a time until you get the right consistency.
  6. Serve the carbonara at the table alongside a bowl of grated parmesan cheese and a peppermill so that people can add more of these carbonara necessities to their liking.

My Pasta Carbonara Recipe also appears on the Stonyfield Yogurt Clean Plate Club. Click here to check it out and to find other delicious yogurt recipes by me and by other food bloggers.

Disclosure: I’m a Brand Ambassador for Stonyfield meaning that they pay me to write about their products and share about them on social media. All opinions are my own. This post was originally published in 2013 and has been revised for republication January 21,2016.

25 Responses to “Pasta Carbonara with Greek Yogurt”

  1. DS — September 15, 2016 @ 7:01 pm (#)

    The comments motivated me to check wikipedia for the history of carbonara, and it seems it started with American bacon after all: Pasta alla Carbonara ‘is unrecorded before the Second World War… It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.[22]

    • Christine Pittman — September 16, 2016 @ 11:36 am (#)

      How interesting! I love the way “classic” dishes came to be. It’s such a cool mixture of time, place, people and their needs at the time. I bet there’s a class at a university somewhere about history through the eyes of food. That would be an amazing class to take!

  2. Lori — September 15, 2016 @ 6:10 pm (#)

    @Rara – A word of caution not take the ‘authenticity’ of cuisine so seriously. Despite the fact that we all consider tomato an essential part of Italian gastronomy, for example, it didn’t exist in Italy until the 16th or 17th century, or after Spanish colonization of Mexico/Central America and transatlantic trade. The same must apply to many other ingredients. So many Italian dishes were never ‘quintessential Roman dishes’. Thank god for trade, modern agriculture, and the evolution of gastronomy.

    Thanks for the awesome recipe! It was delish.

    • Christine Pittman — September 16, 2016 @ 11:38 am (#)

      Lori, So glad you liked the recipe. And I agree, it’s really tricky to know what is authentic when it comes to food. Our food and how we adapt it has so much to do with the culture in which we live.

  3. Rara Avis — January 17, 2016 @ 7:17 pm (#)

    May I add that, however delicious (I tried it, and it is!) this recipe, it does wrong in calling itself a carbonara adaptation?

    You see… Pasta alla carbonara does not, can not, have any cream in it. There are bastardized versions of the recipe that include cream, but they derive from a fundamental misunderstanding of the original recipe’s nature. Pasta alla carbonara is revered as one of the quintessential Roman dishes, to the point that it has become part of the Roman identity. And it does NOT have any dairy other than the cheese (Pecorino Romano, mandatorily, or at most a mix of this and Parmigiano-Reggiano). And of course, the recipe does NOT “call for Canadian bacon.” The meat must be guanciale, or at worst, pancetta.

    I suggest you call this recipe something else, and take credit for the quite original, and–as I said before–delicious mixture of flavors.

  4. Panda — August 17, 2014 @ 10:06 am (#)

    I love u for this!! Not only are the ingredients readily available (it’s not that easy to get your hands on cream from where I am at) but it’s oh my goodness-ly yummy :D

  5. Everyday Mom — November 26, 2013 @ 10:07 pm (#)

    This is one of my favorites. It requires so little ingredients. And I love the taste. Even though it is so simple, the flavor is awesome with the yogurt and the salty bacon. I found it pretty simple to make, and I love that it doesn’t require too many pots and pans and dishes. Another big bonus for me is that I don’t get that sickly heavy feeling after eating a large bowl of it – like other types of pasts with heavy, rich sauces, since it is light. Tastes good, easy to make, and feels good!!

    • Everyday Mom — November 26, 2013 @ 10:09 pm (#)

      P.S. Hubby likes it too!!!!!!!

  6. Jordan — June 4, 2013 @ 5:12 am (#)

    this is one of the best dishes to be tried on the weekend….booked for this weekend!!

  7. phyllis — June 2, 2013 @ 9:51 pm (#)

    I always forget about carbonara, but will make it this week with my homemade noodles. Thanks.

  8. Adventuresindinner — April 9, 2013 @ 3:12 pm (#)

    Yumm! Pasta Carbonnara is one of my VERY favourite meals ever. Love the greek yoghurt idea.

  9. Veronica — April 9, 2013 @ 10:02 am (#)

    Ooooo! I love Carbonara. I’ve never made it with yogurt before. Interesting. I’m going to try that.

    • Christine Pittman — April 9, 2013 @ 10:04 am (#)

      The yogurt adds a nice tang and lots of richness without a lot of fat. It’s a nice way to smooth out lots of pasta sauces. I just have to keep reminding myself to never add it to heating ingredients but to always add it after removing the sauce from the heat otherwise it curdles. With Pasta Carbonara this isn’t as much of an issue because the sauce never is heated. So happy you like the idea!

  10. Katerina — April 9, 2013 @ 6:25 am (#)

    Congratulations Christine on the freelance job! Carbonara is my son and husband’s favorite! This one looks particularly scrumptious!

    • Christine Pittman — April 9, 2013 @ 9:49 am (#)

      Thank you Katerina! The freelancing has been so fun and exciting!

  11. katie — April 8, 2013 @ 8:39 pm (#)

    Too funny. I just made spaghetti carbonara the other night (for the first time)! Super simple meal to make on busy nights. Congrats on the freelance projects and helping organize the Food & Wine conference. I just saw the info recently and if I’m in town I might go!

    • Christine Pittman — April 9, 2013 @ 9:51 am (#)

      Isn’t Carbonara just too delicious? And the possibilities for changing it up are huge! Yes, come to the Food and Wine Conference. Did you see the line-up of speakers? It’s going to be amazing!

  12. Paula — April 8, 2013 @ 6:15 pm (#)

    This is one of my husband’s favourite pasta dishes! Congratulations on the freelance work!

    • Christine Pittman — April 9, 2013 @ 9:52 am (#)

      It’s one of my husband’s favorites too. It’s actually his go-to answer to “What should we have for dinner tonight?” If he doesn’t say steak, he says Carbonora (and then he adds, “With lots of bacon, please.” Thanks Paula!


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