Greek Yogurt Carbonara Recipes

PASTA CARBONARA WITH GREEK YOGURT

Steps:

• 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.
• 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. (It was only there to warm up the bowl, so you don't need that water anymore).
• To that large warmed bowl, add the yogurt, ham, Parmesan cheese, salt, and black pepper.
• Stir it around and then crack in your eggs. Whisk it all together with a fork.
• 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 then immediately add the hot noodles to your egg mixture.
• Stir the pasta into the yogurt sauce. 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.
• Divide the pasta among plates and sprinkle with more Parmesan, if desired.

GREEK YOGURT CARBONARA

Steps:

• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
• Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
• Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

SKINNY CARBONARA

Steps:

• Put a pan of boiling salted water on the heat for your pasta and set aside, leaving the pan on the heat.Using a processor peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
• Cook the pasta in the boiling salted water according to the packet instructions.Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavour-some fat stays in the pan. Then add the blended mixture to the heat through.
• Whisk the egg and yoghurt together well.When the pasta's done, reserving a mugful of cooking water, drain the pasta and toss straight into the pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don't want that).
• Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.Taste and season to perfection, with the crispy bacon.