Turkish Yogurt Pasta Crispy Garlic (Print Version)

Creamy yogurt pasta with golden crispy garlic, blended for a tangy Turkish touch and aromatic delight.

# What You’ll Need:

→ Pasta

01 - 12 ounces dried pasta (spaghetti, linguine, or tagliatelle)
02 - Salt, for boiling water

→ Yogurt Sauce

03 - 1 2/3 cups plain full-fat Greek yogurt
04 - 1 large egg yolk
05 - 1 clove garlic, finely grated
06 - 1 tablespoon lemon juice
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Crispy Garlic Topping

09 - 4 tablespoons unsalted butter
10 - 4 large garlic cloves, thinly sliced
11 - 1 teaspoon sweet paprika or Aleppo pepper
12 - 1 tablespoon extra virgin olive oil
13 - 2 tablespoons chopped fresh dill or parsley (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water and drain pasta.
02 - In a mixing bowl, whisk together Greek yogurt, egg yolk, finely grated garlic, lemon juice, sea salt, and black pepper until smooth. Set aside.
03 - In a small frying pan over medium heat, melt unsalted butter. Add sliced garlic and sauté, stirring, until garlic is golden and crisp, about 2 to 3 minutes. Remove pan from heat, stir in paprika or Aleppo pepper and extra virgin olive oil. Set aside.
04 - Immediately after draining, transfer hot pasta to the bowl with yogurt sauce. Toss vigorously to coat the pasta, adding reserved pasta water as needed for a creamy consistency.
05 - Divide pasta among serving plates. Top with crispy garlic butter and sprinkle with fresh dill or parsley if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses mostly pantry staples and fridge basics
  • Ready in twenty five minutes start to finish
  • No fancy tools required
  • Vegetarian but hearty enough for everyone
  • The combination of yogurt and egg yolk makes the sauce both rich and light
02 -
  • Rich in protein thanks to Greek yogurt and egg yolk
  • A lighter alternative to cream based pasta sauces
  • Ready in under thirty minutes
03 -
  • Use the highest quality Greek yogurt for the smoothest sauce.
  • Never let the garlic burn or it will taste bitter.
  • If in doubt undercook the noodles by one minute because they keep cooking in the hot sauce.
  • Always finish with the garlic topping just before serving for the most vivid crunch and aroma.

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