Strained Yogurt Cold Carbonara

Name: Strained Yogurt Cold Carbonara
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams Spaghetti; 5 strips Bacon (sliced); 100 ml Strained yogurt; 50 ml Heavy cream or milk; 2 Soft poached eggs; 1 Salt; 1 Coarsely ground black pepper; 2 tsp Olive oil; 1 Asparagus or other vegetable for color

cookpad.japan @cookpad_jp

When I made cold carbonara using Parmesan cheese, I didn't like its coarse texture. Also when I enjoy this pasta in the hot weather, I don't want it to be sitting heavily in my stomach, so I came up with this recipe which uses strained yogurt instead.

To cut down on the time needed to expel excess water from the yogurt, add a little bit of salt. With some salt, it will only take an hour to strain the yogurt. For 2 servings. Recipe by Mishatomo

cookpad.japan @cookpad_jp

To cut down on the time needed to expel excess water from the yogurt, add a little bit of salt. With some salt, it will only take an hour to strain the yogurt. For 2 servings. Recipe by Mishatomo

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Ingredients

2 servings

180 gramsSpaghetti
5strips Bacon (sliced)
100 mlStrained yogurt
50 mlHeavy cream or milk
2Soft poached eggs
1Salt
1Coarsely ground black pepper
2 tspOlive oil
1Asparagus or other vegetable for color

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Steps

1

Cut the bacon into bite sizes and stir fry until golden brown.
2

Combine the strained yogurt, heavy cream and bacon from Step 1, mix and chill in the refrigerator.
3

Cook the spaghetti 1 minute longer than indicated on the package, and rinse under cold running water to firm the noodles up.
4

Drain the spaghetti from Step 3 well, drizzle with olive oil, and toss with the sauce from Step 2. Season stronger than usual with salt and coarsely ground black pepper.
5

Transfer the carbonara from Step 4 to a plate, top with soft poached eggs, optionally garnish with asparagus, and serve. Mix in the soft poached eggs when you eat it.