I got this offa the Taste of Slimming World app and adapted it.
I had to adapt it, because it had tomatoes in it and my Mum and I think, quite rightly, that tomatoes are the Devil’s food. Anyway.
This is really, really quick. Between 15-30 minutes, depending on how quick your chopping skills are. It serves four and it scrummy. My Dad detests pasta in all forms, but even he liked this. I’ll write this up as I make it, but you can find the actual recipe on the app — it’s free to download.
- 312g dried pasta
- 170g bacon
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 100g mushrooms
- 198g frozen peas
- 3 large egg yolks
- 100g Quark
Boil the pasta in the way that the cooking instructions say. The way I do it is just put the pasta in a saucepan, cover with water, put the lid on and heat. Simple. Then prepare your ingredients. It’s best to do this before you cook anything because everything happens very quickly once it gets going.
Trim the bacon of all fat and cut it into strips. Deseed the peppers before chopping them and the mushrooms into chunks. Then separate the eggs and have them ready. When the pasta has about about 10-12 minutes left, spray a large frying pan with Fry-Light and add the bacon to the pan. Cook it for about 4 minutes, until the bacon has gone a darker pink. Then add some garlic, the mushrooms and the peppers. Fry together for another 3 minutes before adding the peas.
By now your pasta should be ready; drain it, but save a little bit of the hot water. If you’re clever your pasta should be perfectly cooked. If not it will have stuck to the bottom of the saucepan, like mine had…
Never mind. In a small bowl, use a fork to beat together the quark and the egg yolks. Add some pepper and beat again. It should end up being quite creamy.
Then it’s just a case of mixing everything together. If you used a large pan, mix it together there; if not, get a separate bowl. Tip the pasta and the bacon/vegetables in together and mix them. Then pour the egg and Quark mix over the top, with two tablespoons of the hot pasta water. Mix together well, and you have your carbonara…
There’s a few more photos here if you want to see them. As long as you prepare everything before you cook it, though, you shouldn’t have a problem with this one.