Healthier Pasta Carbonara With All of the Flavour of Italy

This carbonara is full of flavour, and even though it doesn’t use a ton of butter and cream, it still tastes wonderful! 
Top tip: Serve with a side of veggies to get that 5 a day portion in there too.




400g good quality spaghetti

2 tbsp olive oil

1 white onion, diced

1 clove garlic, crushed

125ml milk

125ml Greek yogurt

3 egg yolks

2 tbsp grated Parmesan cheese

140g frozen peas, cooked

Small bunch fresh parsley, finely chopped, to serve


Cook the spaghetti to your liking.

Heat the oil in a saucepan, then gently fry the onion and garlic until the onion becomes translucent. Pour in the milk and Greek yogurt and stir really well.

Warm until it starts to bubble, then remove from the heat. Whisk in the egg yolks, then sprinkle in the cheese. The sauce should be hot, which will cook the eggs perfectly. Pour the sauce over the hot pasta, along with the peas, then sprinkle over some fresh parsley to serve.


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