Fusilli Lunghi Carbonara

March 16, 2015

Another recipe post! Hurrah!

We recently received some vouchers from the Tesco Orchard Scheme to use on their finest* pasta range, so on a recent shopping trip we selected the pasta we most liked the look of to try. Not being pasta experts, we chose simply by what it looked like and the fusilli’s neat and perfect waves looked inviting. The packaging definitely had a more luxury feel to it, although more difficult to open and not resealable.
I didn’t want to just use it on any old pasta dish, I wanted to showcase it in a good hearty family dinner, but also, being a slimming world member, it had to be something healthy, colourful and syn free so I opted for my take on the Slimming World Three Colour Carbonara.

You’ll see by this I’m more of a ‘chuck it in’ kind of home cook rather than careful measurements.  All of the ingredients are free on the Slimming World Extra Easy plan. Serve with loads of veg for an extra boost.

You will need…

Enough Tesco finest* fusilli lunghi pasta for 4 servings
About a quarter of savoy cabbage, finely shredded
Bacon, visible fat removed, roughly cut in to squares
1 finely chopped or grated garlic clove
Handful of mushrooms, thinly sliced
Couple of handfuls of frozen peas,
1 medium tomato, deseeded and chopped
2 eggs
2 big spoons of quark



1. Bring a large saucepan of lightly salted water to the boil.

2. Add pasta and boil until almost cooked, then add the cabbage and peas and then finish cooking. Meanwhile, cook the bacon in a non stick frying pan for 3-4 minutes. Use fry-light if needed

3. Add the garlic and mushrooms to the bacon and cook for 3 minutes. Add the tomatoes and cook for 1 minute to heat through.

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

5. Ladle some of the pasta cooking water into a cup, reserve and drain the pasta, peas and cabbage. Place them back in the saucepan. Add the bacon and vegetable mixture and stir through.

6. Remove from the heat and stir in the egg and quark mixture, adding 2-3 tablespoons of the reserve cooking water to loosen the sauce a little.

Serve immediately.


The slimming world recipe calls for chilli too but Dexter and I aren’t too keen on this addition. We’ve tried it a few times, starting with a whole chilli and gradually reducing the amount each time we’ve made it and next time I wont add any at all. Its a very flavourful dish without the need for the heat.  As you can see from the image, the sauce held itself to that pasta beautifully.The fusilli has a superb texture and is perfect for this dish. Although we tried the pasta for free, we were not paid for this post. All opinions are my own.

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1 Comment

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