Pasta Carbonara Light

• vegetable-oil cooking spray
• 6 slices nitrate-free turkey bacon, chopped
• 4 egg yolks
• 12 cup nonfat plain Greek yogurt
• 12 cup grated parmesan cheese
• 12 teaspoon fresh coarse ground black pepper
• 2 cups frozen peas
• 1 (16 ounce) box pasta (such as brown rice pasta or multigrain pasta)
• 2 tablespoons half-and-half
• 14 cup fresh basil, torn

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

vegetableoil cooking spray, nitrate, egg yolks, nonfat plain, parmesan cheese, fresh coarse ground black pepper, frozen peas, pasta, fresh basil

Taken from www.food.com/recipe/pasta-carbonara-light-421654 (may not work)