Pasta Carbonara Light

Serves 6

Ingredients

• 1 Vegetable-oil cooking spray
• 6 slices nitrate-free turkey bacon, chopped
• 4 egg yolks
• 1/2cup nonfat plain Greek yogurt
• 1/2cup grated Parmesan
• 1/2teaspoon coarsely ground black pepper
• 2cups frozen peas
• 1 box (16 oz) pasta (such as brown rice pasta or multigrain pasta)
• 2tablespoons half-and-half
• 1/4cup fresh basil, torn or thinly sliced

Directions

1. Heat oven to 425º. Coat a cookie sheet with cooking spray. Spread bacon on sheet and bake until crisp, 15 to 20 minutes. Set aside. Whisk egg yolks, yogurt, Parmesan (reserve 2 tbsp for garnish) and pepper in a bowl until smooth. Place peas in a colander and set it in the sink. Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them. Return pasta-pea mixture to stockpot and place over very low heat. Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats noodles. Turn off heat, add half-and-half and stir well. Top with basil and reserved Parmesan and serve immediately.