Add water and boil the skioufihta pasta for 10 minutes. Drain and let them cool. Bed them in a tray and mix with olive oil. Rest in room temperature.
In a bowl whisk the yogurt, the egg yolks, and the grated Edam cheese. For the carbonara: In a non-stick frying pan, sauté the thinly cut turkey fillet with olive oil. When ready, add the garlic and quench with wine. Steam the pasta in the pan so as to enhance the aromas. Pour the yogurt cream and remove from the fire. After that, pour the chives and stir for 2-3 minutes until the sauce starts thickening. Serve.
Tip: Ιf you prefer a thinner texture in the food just add some 0% milk