Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
A simple twist on this Italian dish I use plain/Greek yoghurt rather than cream to totally transform this dish. As with most recipes quality ingredients is key, hunt out your local farmshop for the lardons and go for a good quality fresh or dry pasta.
  • 300g lardons
  • 1 tsp coconut oil
  • 250g fresh/dry penne
  • 4 free range egg yolks
  • 125g finely grated parmesan
  • 3 tbs plain/Greek yoghurt
  • sea salt and freshly ground black pepper
  1. bring a large pan of water to the boil and add your penne, cook according to packet instructions
  2. in a large saucepan warm the coconut oil over a high heat and add the lardons, fry until they are well cooked and crispy at the edges, remove for the heat.
  3. meanwhile put the egg yolks, 100g of the grated parmesan and yoghurt in a bowl and stir to combine
  4. season well with freshly ground pepper and sea salt
  5. When the pasta is ready, drain most of the water, but leave ⅘ tablespoons with the pasta in the pan.
  6. Quickly add the lardons and any juices from the pan and the egg mixture and fold everything in gently.
  7. Ladle into warmed serving bowls and garnish generously with the remaining parmesan, a ring of black pepper and sprinkle of sea salt.
  8. Serve at once.
Recipe by HEALTHY-CHEF at