SW recipe : Creamy mushroom and broad bean carbonara

Ingredients

• 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

 Method

• • 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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