Name: Greek-style Carbonara with Bacon and Greek Yoghurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: Greek Cuisine
Ingredients: 500 grams penne rigate; 1 tbsp salt; 5 slices bacon; 1 tbsp olive oil; 200 grams cheese, feta, graviera, kasseri, katiki domokou (or a mixture of all); 1 large egg; 100 grams Greek yoghurt 2%; 200 ml light cream; 50 ml low fat milk; Salt and freshly ground black pepper; ½ cup pasta water; Finely chopped myronia (chervil) or parsley (optional)

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Greek-style carbonara is a delightful fusion dish that combines the creamy richness of Italian carbonara with the bold flavours of Greek cuisine.

Traditional carbonara typically consists of pasta, eggs, cheese (such as Pecorino Romano or Parmesan), pancetta or guanciale, and black pepper.

However, in the Greek version, certain ingredients are substituted or added to infuse it with Mediterranean flair.

Here’s a basic description of Greek-style carbonara:

Ingredients:

Spaghetti or any pasta of your choice
Eggs
Feta, graviera, kasseri and katiki domokou cheese (in place of Parmesan or Pecorino Romano)
Greek yogurt (for extra creaminess and tang)
Olive oil
Red onion
Fresh herbs like oregano or parsley or chervil (in this recipe).

When it comes to a busy day I always resort to making a pasta dish which can be made in minimum time and still have a delicious meal.

It was not a planned meal so I used the ingredients I had at hand. I always have grated cheese in the deep freezer and had a low fat cream and when I saw the Greek yoghurt in the fridge I decided to go for it.

Four Cheese Carbonara with yoghurt image

The outcome was amazing. A light meal with so much flavour. The bacon was just enough to give its flavour and the Greek yoghurt combined with the cheeses gave a slightly sour but delicious cream.

The chervil also added a wonderful aroma to the dish.

I had some leftover spanakopita from the previous day which matched perfectly with our meal.

Greek-style Carbonara with Bacon and Greek Yoghurt

Yield: 5

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

An amazing Greek-style carbonara made with some Greek ingredients, such as feta, Greek yoghurt and herbs!

Ingredients

500 grams penne rigate
1 tbsp salt
5 slices bacon
1 tbsp olive oil
200 grams cheese, feta, graviera, kasseri, katiki domokou (or a mixture of all)
1 large egg
100 grams Greek yoghurt 2%
200 ml light cream
50 ml low fat milk
Salt and freshly ground black pepper
½ cup pasta water
Finely chopped myronia (chervil) or parsley (optional)

Instructions

Cook pasta in salted hot water, al dente, according to package instructions, about 15 minutes.
Heat the olive oil and sauté the bacon on both sides until crispy and set aside.
Beat the egg and add the yoghurt, cream, cheeses, salt and pepper and mix. If the cream is too thick, dilute it to a runny consistency with some milk.
With a slotted ladle transfer the cooked pasta into the sautéing pan letting some pasta water fall as well.
Finally add the cheese mixture and mix until the cheeses melt and the sauce begins to thicken.
Serve with more freshly grated black pepper and some myronia or parsley on top.

Nutrition Information

Yield 5 Serving Size 1
Amount Per Serving Calories 490Total Fat 27gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 114mgSodium 2130mgCarbohydrates 40gFiber 2gSugar 6gProtein 21g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."