Spaghetti carbonara with kale

The secret ingredient is yoghurt instead of cream in this delicious spaghetti carbonara recipe.

• 350g dried spaghetti pasta
• 150g thinly sliced pancetta
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 100g kale leaves, torn de-stemmed
• 260g (1 cup) Farmers Union Greek Yoghurt
• 60g (3/4 cup) finely grated parmesan
• 2 eggs
• 2 egg yolks
• Finely grated parmesan, extra, to serve

1. Step 1

   Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan. Meanwhile, cook the pancetta in a large non-stick frying pan over high heat for 1-2 minutes or until crisp. Transfer to a plate.

2. Step 2

   Heat the oil in the frying pan over medium heat. Add garlic and cook for 1 minute or until aromatic. Add the kale and cook, stirring for 3 minutes or until slightly wilted.

3. Step 3

   Combine the yoghurt, parmesan, eggs and egg yolks in a bowl. Season well with pepper.

4. Step 4

   Add the egg mixture and kale mixture to the hot pasta. Toss to combine. Serve topped with the pancetta and extra parmesan.