Spicy, salty, earthy and delicious, this nutritious pasta dish is easy to prepare and gluten free.
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.