My take on veggie carbonara. Smoked cheese replaces bacon in this creamy veggie version of spaghetti carbonara. Use sundried tomatoes for a more savoury taste, while semi-dried tomatoes will be sweeter. Vegetarian Carbonara is a pasta recipe made like traditional spaghetti carbonara but with vegetables in place of guanciale.

Everyone loves carbonara, so we've updated this Italian classic with asparagus and peas for summer. One of the richest and most popular Italian dishes is also one of it's most deceptively complex. Though the dish only has a handful of ingredients, the best carbonara takes more than just tossing some eggs and bacon. You can have My take on veggie carbonara using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of My take on veggie carbonara

Prepare 2 cloves of garlic.
You need 1 bag of kale.
You need 1 box of chestnut mushrooms (250g).
It's 3 of large egg yolks.
It's 1-2 handfuls of grated Parmesan - approx 50g.
You need 200 g of dried spaghetti.
It's of Seasoning.
Prepare of Olive oil.
You need 1 tbsp of truffle oil (optional).

A creamy carbonara recipe that's a fresh and nutritious twist on the classic. with smoky bacon, peas and almonds. If I have to take a meal to someone with a big family or to a potluck I prefer to make a pasta dish. Pasta carbonara is the ultimate there's-no-food-in-the-house dinner. No matter how bare your cupboard or unfortunately under-stocked your fridge, there's a You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious.

My take on veggie carbonara step by step

Boil a full kettle of water and separate the egg yolks into a bowl (you can use the whites for an omelette or something). Grate the Parmesan, slice the mushrooms and crush the garlic..
Put the pasta in a large pot, season with salt and cover with boiling water..
While the pasta is cooking, heat a large pan with a tbsp olive oil. Fry the garlic but don’t brown it. Then add the mushrooms and fry for a couple of minutes. Season with a little salt and pepper and then add the kale. Add a bit more oil if needed and cook until the kale starts to soften. Then remove from the heat until the pasta is cooked.
One the pasta is al dente, drain, reserving about 1 cup of cooking water. Add the pasta to the vegetables with a good splash of cooking water and heat gentle for a minute. Meanwhile add the Parmesan to the egg yolks and mix together..
Remove the pan from the heat and add the egg mixture. The remaining heat should cook but not scramble the egg. Add a little more cooking water to create a light and smooth coating on the pasta..
Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper..

But there's still two eggs-worth of whites in there. Zucchini Noodles Pasta Carbonara also known as Zoodles Carbonara! This is my version of the classic spaghetti carbonara, only lightened-up, yet very Consequently, we are going to whip out our vegetable peeler and create our own pasta noodles with zucchini. Using the vegetable peeler, we will. A quick and easy vegetarian spaghetti carbonara recipe.