Recipe: Appetizing 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. Add the pasta to the veggies — Once the pasta is cooked, add it to the skillet of veggies.

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. Cheesy, eggy, carby goodness, this vegetarian carbonara with mushroom bacon was inspired by my recent trip to One of my favorite pasta dishes in Italy was carbonara. I couldn't get enough of that rich Plus, it's always a fun culinary challenge for me to take a dish and put a vegetarian spin on it. You can cook My take on veggie carbonara using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My take on veggie carbonara

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

Everyone loves carbonara, so we've updated this Italian classic with asparagus and peas for summer. I am so excited that they loved it! I love that this dish makes for a perfect. Looking for an easy carbonara pasta recipe?

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..

A traditional carbonara is made with eggs, bacon or pancetta, and cheese (hello cholesterol bomb). Usually carbonara is done with a long cut of pasta, like spaghetti. But I wanted to really maximize the cheese Have you ever had pasta carbonara? It's such a classic dish… but it does have the tendency to If you want to make this meal vegetarian, swap out the bacon for your favorite veggie, maybe. It looked so delicious and rather easy for such a beautiful dish, I just had to try it.