This version of carbonara is decadent but uses Greek yogurt for the creamy aspect.
Ingredients
- turkey bacon: 0.25 pound
- angel hair pasta: 0.25 pound
- plain Greek yogurt: 0.25 cup
- Parmesan cheese: 0.25 cup (grated)
- egg: 1 piece
- italian seasoning: 0.25 tsp
- red pepper flakes: 0.25 tsp (crushed)
- pinch garlic salt: 1 piece
- pinch onion powder: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
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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.
