Becca Jane St Clair

Breaking up the Austria posts to bring you a recipe, because I am trying to be back on the SW train. I actually managed to lose 3 pounds over the three weeks I was away, but then since being back I actually gained a half stone. Grrrr. But I’ve got my SW planning journal and a new countdown and I’m trying to be ON IT. FOCUS! I’ve regained so much weight after my great success and it really upsets me a lot. Anyway….

Tim asked me a while ago to come up with a carbonara, and it took me age, but I finally have come up with one that’s really tasty!

This recipe serves 2 (so double it for 4) and it is FREE on Slimming World (Extra Easy)

You will need:

6 bacon medallions, diced
3 spring onion sprigs, chopped
150g frozen sliced mushrooms
4-5 balls of frozen spinach
200g diced lean ham (or deli ham)
200g dried pasta
300g Quark
1 TBS Fromage Frais (could be omitted)
Salt
Pepper

1. Cook the pasta according to the directions on the package and add the frozen spinach the last 5 minutes.
2. Spray a wok or large frying pan with fry light and fry the bacon, spring onions, and frozen mushroom for about 10 minutes
3. Add the ham and while the ham is heating up, drain the pasta and spinach and rinse in hot water.
4. Tip the pasta and spinach into the wok and stir in the quark and the fromage frais. Season with the salt & pepper
5. Divide between two plates and serve with a large salad.

We both loved this, but it did make a lot for even the two of us and I couldn’t eat all of it. I wouldn’t freeze this because I’m not sure how quark would freeze. If you wanted, you could use your HEA and use cream cheese instead of quark or even use some laughing cow wedges.

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DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

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