Pasta Carbonara Light

Name: Pasta Carbonara Light
Ingredients: vegetable-oil cooking spray; 6 slices nitrate-free turkey bacon, chopped; 4 egg yolks; 12 cup nonfat plain Greek yogurt; 12 cup grated parmesan cheese; 12 teaspoon fresh coarse ground black pepper; 2 cups frozen peas; 1 (16 ounce) box pasta (such as brown rice pasta or multigrain pasta); 2 tablespoons half-and-half; 14 cup fresh basil, torn

10 ingredients

11 steps

Ingredients

vegetable-oil cooking spray
6 slices nitrate-free turkey bacon, chopped
4 egg yolks
12 cup nonfat plain Greek yogurt
12 cup grated parmesan cheese
12 teaspoon fresh coarse ground black pepper
2 cups frozen peas
1 (16 ounce) box pasta (such as brown rice pasta or multigrain pasta)
2 tablespoons half-and-half
14 cup fresh basil, torn

Directions

1

Heat oven to 425 degrees .
2

Coat a cookie sheet with cooking spray.
3

Spread bacon on sheet and bake until crisp, 15 to 20 minutes.
4

Set aside.
5

Whisk egg yolks, yogurt, Parmesan (reserve 2 tbsp for garnish) and pepper in a bowl until smooth.
6

Place peas in a colander and set it in the sink.
7

Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them.
8

Return pasta-pea mixture to stockpot and place over very low heat.
9

Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats noodles.
10

Turn off heat, add half-and-half and stir well.
11

Top with basil and reserved Parmesan and serve immediately.