|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
6
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
6 slices turkey bacon, chopped
|
| |
4 egg yolks
|
| |
1/2 c. nonfat plain Greek yogurt
|
| |
1/2 c. grated parmesan
|
| |
1/2 tsp. black pepper
|
| |
2 c. frozen peas
|
| |
16 oz. multigrain pasta
|
| |
2 tbs. half and half
|
| |
1/4 c. fresh basil, sliced or torn
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Heat oven 425. Coat cookie sheet with cooking spray. Spread bacon on sheet and bake until crisp, 15-20 mins. Set aside.
|
|
|
|
Whisk egg yolks, yogurt, Parmesan (save 2tbs. for garnish and pepper in bowl until smooth. Place peas in colander and set in sink.
|
|
|
|
Cook pasta, drain over peas. Return pasta and peas in pot and put on low heat. Add mixture and bacon and toss for 1 minute.
|
|
|
|
Turn off heat. Add half and half and stir. Top with basil and Parmesan.
|
|
|
|
Originally Submitted
1/1/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Light Pasta Carbonara recipe to your own private DesktopCookbook.
|
