Three Colour Carbonara Recipe

4

Ingredients

312g / 11oz dried rigatoni pasta
142g / 5oz Savoy cabbage, finely shredded (or bag of shredded mixed cabbage)
200g /8oz lean bacon or ham, chopped
2 garlic cloves, peeled and finely chopped
1 green chili, deseeded and finely chopped (optional, but good and not too hot)
100g / 3.5oz mushrooms, thinly sliced
198g / 7oz frozen peas
2 medium tomatoes, chopped
3 large egg yolks
100g / 3.5oz quark

Preparation

Step 1

Bring a large saucepan of water to the boil. Add the pasta, and boil for 9 minutes. Add the cabbage for the final four minutes. Ladle some of the pasta cooking water into a cup. Reserve and drain the remaining pasta.

Meanwhile, cook the bacon in a non-stick frying pan for 3-4 minutes. Add the garlic, chilli and mushrooms and cook for 3 minutes. Add the peas and tomatoes and cook for a minute to heat through.

In a small bowl, whisk the egg yolks and quark together with some seasoning.

Add the bacon and vegetable mixture to the pasta and stir in the egg and quark mixture. Add 2-3 tbsps of reserved cooking water to loosen the sauce a little if needed. Serve immediately.