My take on veggie carbonara. So today I tried to make vegetarian carbonara. In this how to video I show you the simple recipe for a great carbonara vegetarian style, except I ran into a common problem with this veggie dish! I was in a rush and didn't allow the pan to cool before adding the egg mixture!

Habt Spaß dabei und geniesst das Video. 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. 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

1. You need 2 cloves of garlic.
2. You need 1 bag of kale.
3. It’s 1 box of chestnut mushrooms (250g).
4. You need 3 of large egg yolks.
5. You need 1-2 handfuls of grated Parmesan – approx 50g.
6. It’s 200 g of dried spaghetti.
7. Prepare of Seasoning.
8. Prepare 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. 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 This egg-free version uses a combination of butter Vegetarian 'Carbonara' With Spinach. 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! Serve your vegetarian carbonara immediately in warm pasta plates, with additional pecorino and ground pepper for those who want some.

My take on veggie carbonara instructions

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..

Loving all things vegetarian, vegan and most things green. The new vegetarian: funghi carbonara with artichokes and sage. Mushrooms and sliced artichoke replace bacon in this vegetarian take on a classic carbonara. My take on a bacon carbonara using Miracle Noodle! Recipe by Memrie Ramos AKA @curvingcarbs on Instagram.