Back when I was a quarter-life cook, not a healthy hedonist, I was all about finding creative ways to cook for one. I was not gluten-free at the time, so that creative way often involved carbs. And that carb was usually pasta.
The coauthor of my first cookbook had a genius trick for a single serve vegetarian carbonara pasta recipe that ironically is also a great way to make this usually gloppy, cheese-filled dish a little healthier.
Classic carbonara uses the heat from freshly cooked pasta to warm raw egg and grated cheese into a semi-cooked, yet creamy sauce. The recipe for carbonara pasta in our cookbook uses plain Greek yogurt (pretty much 1 single serving cup) instead of the mounds of cheese (though there is some) to make the sauce equally luscious…. Continue Reading about Vegetarian Carbonara Pasta with Yogurt, Asparagus, and Peas