Pasta Carbonara with Greek Yogurt

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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!

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!

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As you may know, I love recipes that call for yogurt. And yogurt pasta sauce, in particular, is a favorite of mine. 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??

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Pasta Carbonara with Greek Yogurt


  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

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!


Ingredients

  • 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

Instructions

  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.
  4. Add the Canadian bacon and cook just until it starts to brown. Remove it from the heat and set it aside.
  5. 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.
  6. To that large warmed bowl add the yogurt, parmesan cheese, salt, and black pepper.
  7. Stir it around and then crack in your eggs. Whisk it all together with a fork. Add the Canadian bacon.
  8. 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.
  9. 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.
  10. 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.

 

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

Pasta Carbonara

Ingredients:

Directions:

Videos by Leigh Olson. Article and recipe by Christine Pittman.

 

 This post was originally published in 2013 and has been revised for republication November, 2018.