You can use store bought Greek yogurt instead of straining the yogurt.
Cut the bacon into bite sizes and stir fry until golden brown.
Combine the strained yogurt, heavy cream and bacon from Step 1, mix and chill in the refrigerator.
Cook the spaghetti 1 minute longer than indicated on the package, and rinse under cold running water to firm the noodles up.
Drain the spaghetti from Step 3 well, drizzle with olive oil, and toss with the sauce from Step 2. Season stronger than usual with salt and coarsely ground black pepper.
Transfer the carbonara from Step 4 to a plate, top with soft poached eggs, optionally garnish with asparagus, and serve. Mix in the soft poached eggs when you eat it.
Story Behind this Recipe
When I made cold carbonara using Parmesan cheese, I didn't like its coarse texture. Also when I enjoy this pasta in the hot weather, I don't want it to be sitting heavily in my stomach, so I came up with this recipe which uses strained yogurt instead.
To cut down on the time needed to expel excess water from the yogurt, add a little bit of salt. With some salt, it will only take an hour to strain the yogurt.