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Pasta Carbonara

You'll love this creamy pasta, rich with artichoke and bacon flavor.
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 1 lb fettuccine
  • 8 slices bacon (cut into 1-inch pieces*)
  • 3 large eggs (beaten to blend)
  • 2 cloves garlic (minced)
  • 2 1/2 c frozen artichoke hearts (thawed, quartered)
  • 1 t dried crushed red pepper
  • 1 t freshly ground black pepper
  • 1/2 t salt
  • 1 c grated Parmesan cheese
  • 1/4 c olive oil
  • 1/4 c chopped fresh parsley
  • 2 c Stonyfield Organic Whole Milk Greek Plain Yogurt


Step 1

Cook pasta according to package.

Step 2

Cook al dente.

Step 3

Drain, reserve 2 cups of pasta water.

Step 4

In a large fry pan cook bacon to a crisp.

Step 5

Remove bacon with a slotted spoon and place on paper towel.

Step 6

Combine eggs, 1 cup of the pasta water, yogurt, and parmesan.

Step 7

Whisk together.

Step 8

Add 1/4 cup of olive oil to bacon grease on medium heat.

Step 9

Add minced garlic and artichoke hearts.

Step 10

Sauté until garlic is cooked.

Step 11

Add pasta and bacon and stir until pasta is coated with oil.

Step 12

Slowly whisk egg mixture into pasta, adding more pasta water if needed.

Step 13

Add parsley, red pepper, black pepper, and salt. Mix.

Step 14

Place on serving platter and garnish with parsley leaves.


*Tip: Bacon is easier to slice if it is slightly frozen.