Vegetarian Carbonara Recipe
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Vegetarian Carbonara Recipe
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This vegetarian carbonara is the perfect alternative to a traditional guanciale carbonara. The nuttiness from the freshly ground pepper and spicy aromatic flavor of the garlic truly come together to emulate a guanciale flavor. Once that creamy sauce makes love to the pasta, this dish becomes the most amazing vegetarian pasta recipe; my spin on the traditional for anyone unable to eat pork.
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Ingredients
- 1 large zucchini Or two medium
- 200 grams dry pasta 7.05oz I used fileja Calabresi
- 3 eggs 2 egg yolks, 1 entire egg
- 5 tbsp pecorino romano Up to 6 heaped tbsp.
- 2 cloves garlic 1 per person
- sunflower oil to fry the zucchini
- extra virgin olive oil as much as required
- salt and pepper as much as required
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Instructions
- Cut the zucchini into thin disks, place the disks on top of one another, and slice them thinly
- Make sure the oil is hot, and fry the zucchini strips.
- Once the zucchini turns crispy brown, take them out and rest them on a paper towel over a plate.
- Start boiling water and add 1 tablespoon of rock salt.
- Once the water is boiling, and you have prepped your sauce add the pasta and follow the cooking instructions on the package.
- After the pasta is cooked, strain the pasta, but be sure to keep about 1 mug of pasta water for the sauce.
- Combine 2 egg yolks and 1 whole egg. (The egg white can be used to make amaretti while the egg yolks are used for carbonara!) Then add a generous amount of pepper.
- Add some pecorino cheese - a small amount at a time so it can be thick but still runny. This will turn into cream, so make sure it doesn’t get too thick.
- Leave some pecorino on the side so that you can use it as a topping for your pasta.
- Cut the garlic, so it is very, very thin, and then smash it and/or cut it even smaller.
- Heat a frying pan on low heat and add 2 tablespoons of extra virgin olive oil letting the smell of garlic fill the room.
- After approx 30 seconds, add the zucchini. Once cooked, take them out and place them on a plate with a new paper towel.
- Add the pasta to the frying pan and add about half a mug of pasta water. Stir the this through.
- Take the pan off the heat and add some pecorino cheese then mix everything together.
- Add the egg mixture into the pan then combine. The water and egg will combine and create a beautiful cream.
- Then sprinkle some more of the pecorino and zucchini then mix everything together, and you have a beautiful vegetarian carbonara!
- To serve, carefully scoop some of the carbonara onto the center of the plate and top it off with some pepper, pecorino, and zucchini.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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