Colourful Carbonara

This recipe is based on the “tricolour” carbonara recipe in the Slimming World recipe books and app.

Notes: I have used 150g fresh pasta here which is 2 syns per 100g so you could just cook dried spaghetti and save the syns.
30g Parmesan is a healthy A so you will have half per serving

Serves 2

150g fresh pasta (check ingredients, make sure it’s without oil)
1 orange pepper, sliced
1 onion, sliced or chopped
1 clove garlic, minced
1 cup frozen peas – defrosted
8 smokey bacon rashers, trimmed of visible fat and chopped
2 egg yolks
1 tablespoon quark (or fat free fromage frais)
30g Parmesan, grated

– fry the onion and pepper in fry light until starting to soften, add garlic
– add bacon bits and continue to fry until bacon is cooked through
– meanwhile cook pasta
– in a small bowl mix the 2 egg yolks with the grated cheese and spoon of cream cheese and black pepper
– drain pasta, retaining a cup of liquid
– add the veg and bacon to the pasta and mix well
– then add the egg mix and mix well, adding a dash of cooking water to loosen
– serve with leafy green salad


One thought on “Colourful Carbonara

  1. Pingback: Emotional Eating | Thisismeandfood's Blog

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