Greek Yogurt Carbonara recipe

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Ingredients

¼ pound turkey bacon
¼ pound angel hair pasta
¼ cup plain Greek yogurt
¼ cup grated Parmesan cheese
1 egg
¼ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
1 pinch garlic salt
1 pinch onion powder

Nutrition Info

160.7 calories
carbohydrate: 16.9 g
cholesterol: 62 mg
fat: 6.6 g
fiber: 1.1 g
protein: 8.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 354.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This version of carbonara is decadent but uses Greek yogurt for the creamy aspect.

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