Carbonara is traditionally made by tossing the pasta in bacon grease and heavy cream. By making this dish with turkey bacon, fat-free yogurt, and half-and-half, you still get those great carbonara flavors—my husband’s favorite—without tons of saturated fat.
Cooking spray
6 slices of nitrate-free turkey bacon, chopped
4 egg yolks
½ cup plain, fat-free Greek yogurt
½ cup grated Parmegiano-Reggiano cheese
½ teaspoon coarsely ground black pepper
2 cups frozen peas
1 16-ounce box quinoa pasta (or brown rice or multigrain pasta)
2 tablespoons half-and-half
¼ cup fresh basil leaves, torn or thinly sliced
Chef Jennifer Iserloh is founder and president of Skinny Chef Culinary Services, where healthy living means happy living. She is the author of the cookbook Secrets of a Skinny Chef – 100 Decadent, Guilt-Free Recipes.
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