Greek Yogurt Carbonara

Ingredients

• 3/4 Pound Whole Wheat Spaghetti
• 1 Teaspoon Extra Virgin Olive Oil
• 1/2 Pound Guanciale (Diced, Feel Free To Substitute Pancetta)
• 1/3 Cup Pecorino Romano Cheese (Finely Grated)
• 1/2 Cup Greek Yogurt
• 1/2 Teaspoon Salt & Freshly Ground Black Pepper
• 2 Large Eggs

Directions

1. Boil a large pot of water and cook pasta according to package instructions.
2. Meanwhile, in a large cast-iron skillet, heat olive oil over medium heat and cook guanciale until it just begins to crisp. Remove from the skillet and set aside.
3. Add Pecorino Romano cheese, yoghurt, salt and black pepper and mix well. Add eggs and beat well using a fork. Add cooked guanciale and stir to combine.
4. Drain pasta well, reserving 1 cup of the cooking liquid in a bowl. Immediately transfer the hot noodles into the bowl with the egg mixture and stir to combine. (You can add a little of the cooking water to achieve your desired consistently).