Pasta carbonara is a simple, classic spaghetti dish with a creamy sauce. Typical additions include bacon (or ham in my case) and green peas. Hot pasta tossed in a mixture of cream, raw eggs, and shredded parmesan cheese make for a creamy, delightful sauce. I don't usually have cream on hand, so I made this recipe using plain non-fat yogurt instead. It came out surprisingly well, with a welcomed lightness and slight tang. One day I will try the full cream version, but for now this healthier version of carbonara pasta will do just fine. :)
Yogurt Carbonara Pasta
1 lb spaghetti pasta
1 cup plain non-fat yogurt
1/2 cup shredded parmesan cheese, plus more for topping
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
fresh ground black pepper
1/2 cup diced cooked ham or other protein (optional)
1 cup thawed frozen peas (optional)
- Cook pasta as instructed.
- Prepare the sauce while pasta is cooking. In a large mixing bowl, whisk together yogurt, raw eggs, parmesan cheese, cinnamon, and cayenne pepper.
- Drain cooked pasta, reserving 1/2 cup of the pasta water. Immediately place the hot pasta directly into the large mixing bowl containing the sauce. Mix well since the heat from the pasta will cook the eggs. If the mixture is too dry, add some of the reserved pasta water.
- Add diced cooked ham and peas and continue to toss to combine. Serve immediately, topped with freshly ground black pepper to taste and additional parmesan cheese.
Note: This dish is best served fresh the day it's made. Reheating will change the texture of the sauce.