• prep: 10 min
  • cook: 20 min
  • total: 30 min
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  • servings:
  • Summary

    I love carbonara. But sometimes I find the egg sauce a bit, well, slimy. To fix that I often dilute the eggs with cream. While this tastes pretty darned good, it happens to have a pretty darned bad effect on my hips. So lately I’ve been using yogurt instead. You can use any kind of plain yogurt in this recipe (from non-fat to whole milk). I’m still partial to the whole milk version, but again, I swap it out for lower fat when my mind is on my hips. I also swap out the traditional bacon or pancetta for the much lighter Canadian version.

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