Carbonara Greek Yogurt

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Enjoy the goodness of this Carbonara Greek Yogurt recipe, a delightful and wholesome twist on the classic Carbonara dish. Originating from Rome, Italy, traditional Carbonara features eggs, hard cheese, bacon, and black pepper. However, we’ve taken a lighter route by replacing a significant portion of the fat with creamy Greek yogurt, elevating both the nutrition and taste.

The heart of Pasta Carbonara lies in its enchanting transformation—where the warmth of cooked pasta melds with an egg and cheese amalgamation to create a velvety sauce that coats every strand. In our version, the richness of Greek yogurt not only maintains the signature silkiness but also introduces a boost of protein and a touch of health-consciousness to the equation.

What makes this recipe particularly enticing is its swift preparation, perfect for busy home cooks. Assemble this dish in no time, using ingredients that are likely already nestled in your kitchen pantry. With the addition of Greek yogurt, you’re not just savoring a dish; you’re embracing a delectable journey that marries tradition with modernity and flavor with nourishment.

Embark on this culinary escapade with our Carbonara Greek Yogurt recipe, designed to satisfy your palate and provide a lighter take on an Italian classic—all in the comfort of your own kitchen.

Serve this with some crusty Cheese Garlic Bread, French Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12. What distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts.


Carbonara Greek Yogurt

A tasty and light Carbonara Greek Yogurt recipe! Typically, Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese, bacon, and black pepper. Most of the fat is replaced with Greek Yogurt.

  • Author: Christine Pittman
  • Prep Time: :10
  • Cook Time: :20
  • Total Time: :30
  • Yield: 4 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Roman


Units Scale
  • 12 ounces of uncooked whole wheat linguine, fettuccine or spaghetti
  • 1 tsp olive oil
  • 6 ounces (170g) Canadian bacon. bacon, pancetta or ham, chopped
  • 1/2 cup plain yogurt
  • 1/2 ounce (about 1/2 of a cup, unpacked) finely grated parmesan cheese, plus more to serve at the table
  • 1/2 tsp salt
  • 1/2 tsp coarse black pepper
  • 2 large eggs
  • chopped parsley for serving, optional


  1. Cook the pasta according to package directions. However, just before you drain it scoop out at least 1 cup of the hot pasta water.
  2. 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.
  3. Also while the pasta is cooking, warm the olive oil over medium heat. Add the Canadian bacon and cook just until it starts to brown. Remove it from the heat and set it aside.
  4. 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. To that large warmed bowl add the yogurt, parmesan cheese, salt and black pepper. Stir it around and then crack in your eggs. Whisk it all together with a fork. Add the Canadian bacon.
  5. 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 immediately add the hot noodles to your egg mixture. Stir to combine. You want all the noodles to be coated a bit with the sauce. If the sauce seems to thick, drizzle in some of your reserved pasta water, a couple of tablespoons at a time until you get the right consistency. Option, top with chopped parsley.
  6. Serve the carbonara at the table alongside a bowl of grated parmesan cheese and a peppermill so that people can add more of these carbonara necessities to their liking.
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