Mediterranean Pasta Carbonara

Ingredients

While the original Italian pasta carbonara is rich and creamy, the Mediterranean adaptation focuses on incorporating fresh and vibrant ingredients. This version replaces heavy cream with a light and tangy Greek yogurt sauce, and adds a burst of flavor with sun-dried tomatoes, olives, and fresh herbs. The result is a lighter, yet equally satisfying, Mediterranean twist on the classic dish. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 8 ounces (225g) spaghetti 8 ounces (225g) spaghetti
• 4 slices of bacon, diced 4 slices of bacon, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120g) Greek yogurt 1/2 cup (120g) Greek yogurt
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) chicken or vegetable broth 1/4 cup (60ml) chicken or vegetable broth
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped sun-dried tomatoes 1/4 cup (30g) chopped sun-dried tomatoes
• 1/4 cup (30g) sliced Kalamata olives 1/4 cup (30g) sliced Kalamata olives
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 47g (4g sugars)
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. 3.
   In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. 4.
   Reduce the heat to low and add the Greek yogurt, olive oil, and chicken or vegetable broth to the skillet. Stir well to combine and heat gently until warmed through.
5. 5.
   Add the cooked spaghetti to the skillet and toss to coat the pasta with the yogurt sauce.
6. 6.
   Stir in the grated Parmesan cheese, chopped parsley, sun-dried tomatoes, and sliced Kalamata olives. Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, stirring occasionally, until the ingredients are well combined and heated through.
8. 8.
   Remove from heat and garnish with additional chopped parsley, if desired.
9. 9.
   Serve the Mediterranean pasta carbonara warm and enjoy!

Treat your ingredients with care...

• Greek yogurt — Use full-fat Greek yogurt for a creamy and tangy flavor.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Kalamata olives — Pit the olives before slicing for easier consumption.
• Parmesan cheese — For the best flavor, grate the Parmesan cheese fresh from a block rather than using pre-grated cheese.
• Spaghetti — Cook the spaghetti until al dente to ensure it retains a slight bite.

Tips & Tricks

• For a vegetarian version, omit the bacon and add sautéed mushrooms or grilled vegetables for extra flavor.
• Add a squeeze of lemon juice to the sauce for a refreshing citrus twist.
• Experiment with different herbs such as basil or oregano to customize the flavors to your liking.
• If you prefer a creamier texture, add a splash of milk or cream to the sauce.
• Serve the Mediterranean pasta carbonara with a side of fresh mixed greens dressed in a light vinaigrette for a complete meal.

Serving advice

Serve the Mediterranean pasta carbonara in individual pasta bowls or plates. Garnish with additional chopped parsley for a pop of color. Pair it with a glass of crisp white wine or a refreshing lemonade to complement the flavors.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese on top of the pasta carbonara just before serving. Arrange a few fresh basil leaves or a sprig of rosemary on the side of the plate for an elegant touch.