PUBLIC HEALTHY REMAKE
Lighter Carbonara
Silky pasta with turkey bacon, peas and a yogurt-egg sauce.
Classic carbonara comfort with turkey bacon, peas and a silky egg–yogurt sauce — creamy without a heavy cream base.
1 serving · nutrition per serving
Nutrition information is an estimate and is not medical or dietary advice.
510 kcalCalories
34.0 gProtein
25 minTotal time
1Servings
Prep 10 min · Cook 15 min · Difficulty: medium
Why this remake works
- Turkey bacon lowers saturated fat versus traditional guanciale-heavy portions.
- Greek yogurt lightens the sauce while keeping it creamy.
- Peas add fibre and colour without changing the carbonara identity.
Ingredients
Carbonara sauce
Egg
1 largeGreek yogurt (0–2%)
40 gGrated Parmesan
20 gBlack pepper
1/2 tspPasta & toppings
Wholewheat spaghetti (dry)
75 gTurkey bacon
50 gFrozen peas
60 gGarlic
1 cloveMethod
- Bring a pot of salted water to a boil. Cook spaghetti until just al dente; reserve 80 ml pasta water before draining.
- Meanwhile whisk egg, Greek yogurt, Parmesan and black pepper in a bowl until smooth.
- In a non-stick pan over medium heat, cook turkey bacon until crisp at the edges, 4–5 minutes. Add minced garlic for 30 seconds.
- Add peas and a splash of pasta water; warm 1–2 minutes.
- Reduce heat to low. Tip in drained spaghetti and toss to coat in the pan juices.
- Remove pan from heat. Quickly stir in the egg–yogurt mixture, loosening with reserved pasta water until silky — the residual heat should thicken the sauce without scrambling.
- Taste, adjust pepper, and serve immediately.
Chef tips
- Off-heat mixing is the key to a glossy sauce that does not scramble.
- Save pasta water — it emulsifies the sauce better than plain water.
Substitutions
- Turkey bacon → Lean smoked ham or mushrooms
- Wholewheat spaghetti → Regular spaghetti