Best 4 Greek Yogurt Carbonara Recipes
Indulge in the culinary delight of Greek Yogurt Carbonara, a delectable and healthier rendition of the classic Italian pasta dish. This recipe offers a delightful fusion of creamy Greek yogurt and crispy pancetta, coated in a luscious sauce made from egg yolks and Parmesan cheese. It's a symphony of flavors that will tantalize your taste buds.
This recipe also includes two additional variations to cater to diverse preferences and dietary needs. For a vegetarian twist, the Pancetta Carbonara replaces the pancetta with sautéed mushrooms, offering a meatless yet equally satisfying option. And for those seeking a gluten-free alternative, the Zucchini Noodle Carbonara artfully transforms zucchini into noodles, providing a lighter and healthier base for this beloved dish.
Embark on a culinary journey with these three distinct Carbonara recipes, each offering a unique experience. From the classic combination of Greek yogurt, pancetta, and Parmesan to the meatless indulgence of Pancetta Carbonara or the gluten-free delight of Zucchini Noodle Carbonara, these recipes promise to deliver a satisfying and flavorful meal that will leave you craving for more.
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
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
PASTA CARBONARA WITH BACON
A delightful dish based on the Italian classic, with low-fat ingredients and healthy vegetables added.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
- In small bowl, slightly beat egg; stir in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato, green onions and reserved garlic and bacon. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
- Stir in yogurt; cook over low heat just until heated through.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 7 g, TransFat 0 g
SKINNY CARBONARA
This is a healthy alternative to Carbonara using natural yogurt and smoked streaky bacon
Provided by jordanheyes
Time 25m
Yield Serves 2
Number Of Ingredients 9
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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. Use fresh eggs, high-quality Parmesan cheese, and thick, creamy Greek yogurt.
- Don't overcook the eggs: Eggs should be cooked until they are just set, but not overcooked. Otherwise, they will become rubbery.
- Use a large skillet: This will help to prevent the pasta from sticking together.
- Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it.
- Reserve some of the pasta cooking water: This water can be used to thin out the sauce if it becomes too thick.
- Serve immediately: Carbonara is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.
Conclusion:
Greek yogurt carbonara is a delicious and easy-to-make pasta dish that is perfect for a quick weeknight meal. It is a healthier version of the traditional carbonara, as it uses Greek yogurt instead of heavy cream. The Greek yogurt adds a tangy, creamy flavor to the sauce, and it also helps to keep the pasta light and fluffy. This dish is sure to please everyone at the table.
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