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!
- 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 egg
- 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 too 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 pepper mill so that people can add more of these carbonara necessities to their liking.