Greek Yogurt Carbonara Recipes
VEGETARIAN CARBONARA PASTA WITH YOGURT, ASPARAGUS, AND PEAS
This vegetarian carbonara pasta uses yogurt to give the sauce creaminess without mounds of cheese. Instead of ham, the pasta is loaded with spring vegetables. You can substitute anything that's fresh from the Farmer's market, but I love that asparagus and peas since they only take a minute of blanching to be al dente.
Provided by Phoebe Lapine
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to boil. Cook the pasta according to package directions until al dente. During the cooking process, place the asparagus and peas in a metal fine mesh strainer. Submerge the veggies in the boiling pasta water for about 30 seconds, or until the asparagus is tender but still bright and crunchy. Remove the colander and rinse the veggies under cold water to stop the cooking. Season generously with sea salt and set aside.
- Meanwhile, in a small mixing bowl, beat together the yogurt, egg, 3/4 teaspoon salt, and red chili flakes until smooth.
- Drain the pasta and immediately add it to the yogurt sauce. Toss to combine - the pasta will cook the egg and create a creamy sauce. Top with the mint and parmesan, if using. Serve immediately.
GREEK YOGURT CARBONARA
This version of carbonara is decadent but uses Greek yogurt for the creamy aspect.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 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, Sodium 354.4 mg, Sugar 1.4 g
PASTA CARBONARA WITH GREEK YOGURT
Pasta Carbonara is a classic Italian dish where the heat from cooked pasta turns an egg and cheese mixture into a sauce. This version uses Greek yogurt for extra protein and health. It's ready quickly and uses ingredients that you probably already have on hand! Listen to me explain briefly about how to make this meal, with some great tips along the way, by clicking the play button below: [sc name="yogurtcarbonararevisedrotd"][/sc]
Provided by Allie McDonald
Categories Entree
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 395 calories, Sugar 3.6 g, Sodium 796.7 mg, Fat 6.4 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 64.4 g, Fiber 7.9 g, Protein 24.9 g, Cholesterol 109.5 mg
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