Who said that you shouldn’t be ‘unconventional’ and who said that ‘experimenting’ won’t taste good?
While a traditional Carbonara is one of my favourite pasta recipes, this silky and full of flavour recipe is a must to try.
Have a look below at the full recipe and don’t forget that you can always print it.
Linguine Carbonara with Yoghurt
Servings: 5 People
- 500 g Linguini Pasta
- 100 g Straggato Yoghurt 2% Low Fat , Charalambides Christis
- 200 g Pancetta , cut into 4mm strips
- 2 large Eggs
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 2 cloves Garlic , whole and smashed
- 100 g Pecorino Cheese , plus more for serving, grated
- 5 litres Water
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½’. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep pan over medium heat pour the olive oil and a minute later toss in the pancetta and the garlic. Cook for about 5’ until golden and crispy. Discard the garlic and remove from the heat. Keep aside in the pan.
- While frying the pancetta, heat a kettle filled with water. Empty the hot water into a glass bowl and keep aside.
- 2’ before removing the pasta from their water, dispose the hot water in the glass bowl and add into the warm bowl the yoghurt along with the grated pecorino cheese and season with the salt and pepper. Give it a good stir and add the eggs. Whisk well and keep aside.
- Strain the pasta and return to the pan with the pancetta, which is set on very low fire and cook for another minute. Remove from fire, add ¼ cup of the reserved pasta water and toss to cool a bit, while stirring add the yoghurt mixture, stirring for further 30” so as the pasta absorbs the sauce. Add more from the reserved water if required.
- Serve in a deep dish, add some more pecorino cheese and a twist of freshly cracked black pepper.