Greek Yogurt Carbonara Food

PASTA CARBONARA WITH GREEK YOGURT

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.

THE BEST CARBONARA

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.

SKINNY CARBONARA

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.