Slimming World’s vegetable carbonara

Ingredients
312g dried rigatoni pasta
142g Savoy cabbage, finely shredded
170g smoked back bacon, trimmed of all visible fat and chopped
2 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
100g closed cup mushrooms, thinly sliced
198g frozen peas, defrosted
2 medium tomatoes, deseeded and chopped
3 large egg yolks
100g quark
Salt and freshly ground black pepper
170g sweet and crunchy salad, to serve
Don’t be afraid of using the green chilli in this recipe, it’s very mild and brings out the flavour of all the ingredients with no added heat. Even the kids won’t notice it’s there.

Method
Bring a large saucepan of lightly salted water to the boil. Add 312g dried rigatoni pasta and boil for 9 minutes. Add 142g Savoy cabbage, finely shredded, for the final 4 minutes.
Meanwhile, cook 170g smoked back bacon, trimmed of all visible fat and chopped, in a non-stick frying pan for 3-4 minutes. Add 2 garlic cloves, peeled and finely chopped, 1 green chilli, deseeded and finely chopped and 100g closed cup mushrooms, thinly sliced and cook for 3 minutes. Add 198g frozen peas, defrosted, and 2 medium tomatoes, deseeded and chopped and cook for a minute to heat through.
In a small bowl, whisk 3 large egg yolks and 100g quark together with some seasoning.
Ladle some of the pasta cooking water into a cup, reserve and drain the remaining pasta. Place the pasta back in the saucepan. Add the bacon and vegetable mixture and stir through. Remove from the heat and stir in the egg and quark mixture, adding 2-3 tbsp of the reserved cooking water to loosen the sauce a little.
Serve immediately with 170g sweet and crunchy salad.

credits : Goodtoknow