SW recipe : Creamy mushroom and broad bean carbonara


  • 500g dried spaghetti or other long pasta
  • 250g broad beans, podded
  • Low calorie cooking spray
  • 8 back bacon rashers, visible fat removed, roughly chopped
  • 2 garlic cloves, finely chopped
  • 250g chestnut mushrooms, sliced
  • 3 large egg yolks*
  • 100g quark
  • Salt and freshly ground black pepper


    • Cook the pasta according to the packet instructions, adding the broad beans for the last 2 minutes of the cooking time. Drain, reserving a few tablespoons of the cooking water.
    • Meanwhile, spray a non-stick frying pan with low calorie cooking spray and place over a high heat. Add the bacon and cook for 3-4 minutes, then add the garlic and mushrooms and cook for another 4 minutes.
    • In a small bowl, whisk the egg yolks and quark with some seasoning.
    • Add the bacon mixture to the drained pasta and stir through. Stir in the egg and quark mixture, adding 2-3 tablespoons of the reserved cooking water to loosen the sauce a little if necessary. The residual heat will cook the eggs just enough to thicken the sauce.
    • This is best served hot and is delicious with a mixed salad.


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