Creamy-Healthy Carbonara (alright, alright...healthier)

Unfortunately, My photo refuses to turn 90 degrees clockwise, so please humor me and my tempermental photo by tilting your head.

Italian food is the ultimate comfort cuisine and carbonara is the ultimate comfort food. My recipe has a couple of twists.


Pancetta is replaced by bacon, whole eggs with yogurt and a few yolks and flavor added with red onion. And for protein, sauteed shrimp.

Ingredients:
Fettucine nests (5)
2 egg yolks
four slices of bacon
1/3 cup of yogurt
1 tablespoon of garlic
1/3 cup of parmesan cheese grated
1/2 pound of shrimp

Fry up your bacon until crispy and set aside to drain the grease. Use the left over grease in the pan to saute the red onion and garlic. Once the onion is soft, add the shrimp and season with salt and pepper. Once the shrimp is done, set aside with the bacon.

In a small bowl, combine the egg yolks, yogurt and parmesan cheese. Transfer the cooked pasta straight from the boiling water to the saute pan and spoon in a little pasta water to the pan as well. Pour the egg mixture over the top of the pasta and toss quickly until creamy and steaming. This ensures that the egg cooks completely but doesn't solidify.

Crumble the bacon strips and add it to the pasta along with the shrimp. Grate some parmesan over the top and plate. So delicious. And about 300 calories less than traditional carbonara.