Three Colour Carbonara

By ShannonB

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

Details

Servings 4

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.