Light Carbonara with Yogurt
(2.5)
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A healthier version of the classic Italian carbonara, this recipe uses whole wheat linguine, yogurt, mushrooms, and turkey for a lighter dish packed with flavor.
00:20:00 total
Serves 4
easy
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Ingredients
- whole wheat linguine - 250 g (250 g)
- strained yogurt - 250 g (eat total 2%)
- mushrooms - 200 g
- garlic - 1 clove (a clove)
- onion - 1
- fresh thyme - 1 tablespoon (chopped)
- sliced turkey - 150 g
- white wine - 80 g
- olive oil - 3 tablespoons (for cooking)
- salt - to taste
- pepper - to taste
- olive oil - to taste (for serving)
- freshly ground pepper - to taste (for serving)
- chives - to taste (chopped, for serving)
Instructions
- Cook the pasta: In a pot of boiling water, add salt and the linguine. Boil for 2 minutes less than what is written on the package.
- Prepare the mushrooms and garlic: Cut the mushrooms and garlic into thin slices and put them in a pan with olive oil on high heat.
- Add onion: Cut the onion into small pieces, add them to the pan, and mix.
- Season and add turkey: Add salt, pepper, and fresh thyme chopped. Cut very thin strips of the turkey, add them to the pan, stir, and deglaze with wine.
- Add pasta water: Add two to three spoons of the water the pasta was boiled in, stir.
- Combine with pasta: Drain the pasta and add it to the pan, stir.
- Add yogurt: Turn off the heat, add the yogurt, and stir.
- Serve: Place on a plate and serve with olive oil, freshly ground pepper, and chopped chives.
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