Vegetable Carbonara. Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn't the only thing to consider when making a vegetarian carbonara. Bring a large pot of salted water to a boil. Using a slotted spoon, transfer peas to a small bowl.
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.
Therefore, it's not something you should eat on a daily basis.
You can have Vegetable Carbonara using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Vegetable Carbonara
- You need 1/2 bunch of Asparagus.
- You need 3 stick of Basil.
- It's 2 clove of Garlic.
- It's 1 of Lemon.
- You need 1/2 oz of Parmesan Cheese.
- It's 1 1/2 oz of crème fraîche.
- It's 2 large of eggs.
- You need 7 oz of fresh tagliatelle.
- It's 3 oz of Peas.
- You need 1 of Black pepper.
- Prepare 1 of Sea salt.
- Prepare 1 of Olive oil.
The good news is that you can use zucchini and cherry tomatoes in place of guanciale. In a skillet, melt the butter, then stir in the cheeses, ¼ cup pasta water, and ¼ teaspoon kosher salt. Stir in the pasta and vegetables until creamy over low heat, adding more pasta water if necessary (note that the mozzarella will stick together in some places). Summer Carbonara Basil and bacon make best summer buds in this smoky-sweet pasta.
Vegetable Carbonara instructions
- Separate the egg yolks and toss the whites, or save them, but we don't need them here. Mix in most of the Parmesan Cheese, the crème fraîche, and a pinch of salt and pepper. Mix it up really well..
- Add zest from the lemon and continue mixing. Set the mix aside..
- Get a pot of salty water boiling for your pasta, and cook following its instructions..
- Finely chop the garlic. Chop the bottoms off the asparagus and toss, keep the greenier parts. Chop the heads off the asparagus, and slice the rest of the stalk..
- Place a large frying pan over medium heat with a little olive oil. Once hot add garlic and cook for about a minute..
- In the pan, add asparagus and peas, cook another minute for a crunchy asparagus, or a couple for slightly softer. If your pasta isn't ready, remove the pan from the heat and wait until the pasta is about a minute from done, the. Return the pan to low heat..
- Drain the pasta keeping a little water, and add pasta into the pan with the veggies. Add the egg mixture and toss everything. Add some water from the pasta if needed to loosen it up..
- Plate and top with Parmesan Cheese and fresh basil..
I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky All you really need for this easy pasta recipe is a couple of eggs, a pound of spaghetti, a couple cloves of garlic, unsalted butter, and that block of parm hidden in the back of the fridge. This is the most stripped-down version of carbonara you'll ever see, the thing I turn to when there's nothing left in the fridge and I'm desperate. Creamy Carbonara with Vegetables Do you ever try and make a dish fom a little bit of this and that leftover in your fridge and pantry? Well this recipe was born from exactly that! You can use whatever vegiies you have on hand.