Light & creamy spaghetti carbonara

An amazing healthier and lighter carbonara with all the yummy creamy flavour that makes this such a popular dish

SERVES: 4 | PREP & COOK: 20 min

Ingredients

• 250ml Greek yoghurt

• 150ml creme fraiche

• 1 egg yolk

• zest of 1 lemon

• 25g grated parmesan

• 100g bacon lardons

• 8 basil leaves, roughly chopped

• 2 garlic cloves, finely chopped

• 400g linguine

• Salt and pepper

Method

1. Fill a large saucepan pan with water, a pinch of salt and bring to the boil.

2. Add the linguine and turn down to a simmer. Cook to packet instructions.

3. In a large sauce pan add the bacon lardons over a medium to high heat and cook for 5 minutes. Add the garlic and cook for a further few minutes. Take the pan off the heat and set to one side.

4. Meanwhile in a bowl or jug, mix together the creme fraiche, yoghurt, parmesan, egg yolk and lemon zest.

5. Just before the pasta is ready add the yoghurt to the bacon pan and mix together.

6. Drain the pasta, leaving a little of the cooking water in the pan (this will help to loosen the sauce).

7. Add the pasta to the bacon pan, add the chopped basil and toss together.

8. Sprinkle with extra parmesan if you like, season and serve in a big pasta bowl.