Classic carbonara uses the heat from freshly cooked pasta to warm raw egg and grated cheese into a semi-cooked, yet creamy sauce. Since fermented foods benefit from as little cooking as possible, it is only natural that we thought to add a little extra creaminess and probiotic goodness to our carbonara in the form of rich, Greek yogurt.
The tangy yogurt is the perfect complement to salty cheese and spicy chili flakes. This under-10-ingredient recipe couldn’t be easier and is also great for scaling down into a single serving if you want a pantry meal that is ready in under 10 minutes.
To make it gluten-free, simply use brown rice or quinoa spaghetti. If you are sensitive to lactose, you can also omit the cheese. Fermented dairy products like yogurt tend to be easier to digest for those who normally struggle. Yes, another reason yogurt comes to the rescue in this recipe!
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Makes 2 large servings
1/2 pound spaghetti (I use this gluten-free brand)
1/3 cup Greek yogurt
1 large egg
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon red chili flakes
1/4 teaspoon dried oregano
2 tablespoon finely chopped parsley leaves, for garnish
- Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente.
- Meanwhile, in a small mixing bowl, beat together the yogurt, egg, 2 tablespoons of Parmesan, salt, red chili flakes and oregano.
- Drain the pasta and immediately add it to the yogurt sauce. Toss to combine — the pasta will cook the egg and create a creamy sauce. Top with the remaining parmesan and parsley. Serve immediately.