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!
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.
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.
And now, here’s the Pasta Carbonara with Greek Yogurt recipe:
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
- Cook the pasta according to package directions. However, just before you drain it scoop out at least 1 cup of the hot pasta water.
- 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.
- 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.
- 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.
- 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.
- 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.
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