Yoghurt Carbonara

Yoghurt Carbonara

Cooking time: 25minutes, serves 5  

  • 400g Vetta High Fibre Penne Rigate Pasta
  • 300g rindless bacon, sliced into thin strips
  • ½ cup plain yoghurt
  • 2-3 garlic cloves, finely sliced
  • 1/2 onion, grated
  • 1 x bunch of fresh parsley, finely chopped
  • 3 x eggs, lightly beaten
  • 3 tablespoons  grated parmesan cheese, plus extra to serve
  • Olive Oil
  • Salt and cracked pepper, to serve
  1. Place some boiling water into a large bowl to warm.
  2. Slice bacon and garlic into very thin strips and grate the onion.
  3. Place bacon, garlic and onion into a fry pan on medium heat and cook until bacon is crispy, take off the heat and set aside.
  4. Cook pasta according to packet instructions and drain.
  5. Finely chop a handful of parsley.
  6. Empty and discard the warm water out of the large bow. 
  7. Crack eggs into the bowl and whisk; mix in the warm pasta so the eggs cook slightly. Pour the yoghurt, three tablespoon of grated parmesan, salt, cracked pepper, bacon, onion and garlic. Add parsley.
  8. Stir thoroughly until pasta is evenly coated with sauce and parsley.
  9. Serve with parmesan, splash of olive oil, salt and cracked pepper (optional).