Recipe: Tasty My take on veggie carbonara

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. So today I tried to make vegetarian carbonara.

Vegetarian Carbonara is a pasta recipe made like traditional spaghetti carbonara but with vegetables in place of guanciale. In this easy vegetarian recipe we used onion, zucchini and carrots, but you can choose the vegetables you prefer, like peppers, green peas or mushrooms. Everyone loves carbonara, so we've updated this Italian classic with asparagus and peas for summer. You can have My take on veggie carbonara using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of My take on veggie carbonara

1. Prepare of garlic.
2. It's of kale.
3. Prepare of chestnut mushrooms (250g).
4. It's of large egg yolks.
5. You need of grated Parmesan - approx 50g.
6. Prepare of dried spaghetti.
7. You need of Seasoning.
8. It's of Olive oil.
9. Prepare of truffle oil (optional).

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. Serve your vegetarian carbonara immediately in warm pasta plates, with additional pecorino and ground pepper for those who want some. One of the speediest and simplest pasta dishes you can make - spaghetti carbonara is a classic. Try our traditional version using egg yolks for the sauce.

My take on veggie carbonara step by step

1. 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..
2. Put the pasta in a large pot, season with salt and cover with boiling water..
3. 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.
4. 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..
5. 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..
6. Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper..

For everyone who said that this Carbonara is too salty - table salt is double as salty as Kosher salt, so remember to cut the amount I am so excited that they loved it! This has gotta be the world's most creamy, cheesy, smoky, 'bacony' vegan carbonara. A quick and easy vegetarian spaghetti carbonara recipe. You will need unsalted butter, eggs, garlic, and Parmigiano-Reggiano cheese for the sauce. I've never made carbonara with pancetta or bacon; I threw in some peas once and that was nice.