VEGETARIAN 'CARBONARA' WITH SPINACH
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 and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don't be shy with the black pepper: It adds a necessary dose of spice and heat.
Provided by Kay Chun
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.
- Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 6 grams, TransFat 0 grams
CLAIRE'S SPINACH CARBONARA
Steps:
- Bring a large pot of water to a boil over medium heat and salt generously.
- Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
- When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
- Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
- When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
- While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
HEALTHIER VEGGIE CARBONARA
Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights
Provided by Juliet Sear
Categories Dinner, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
- To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
- Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
- Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you're worried about it, put back on the heat for 1 min.
- Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.
Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
NO CREAM VEGETARIAN CARBONARA
A tasty alternative to the carbonara with no cream! Vary your mushrooms for a unique taste. I used Oyster and Shimeji mushrooms, but enoki, shitake or portobello would also work a treat.
Provided by Mel Bedggood
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- boil water and cook fettucine. drain and leave aside.
- add garlic and red onions to another pan. Cook until the onions have sweated through.
- add bacon and cook until brown, stirring occasionally.
- add mushrooms and place spinach on top. stir the ingredients until spinach has sweated down and mixed into the other ingredients. Add stock and pepper at the same time.
- Mix the cheese and egg in together roughly and stir into vegetables.
- Once mixture turns mushroom colour, add the fettucine and stir through.
- If you'd like a more cheesy taste, add some light mozzarella and mix through when hot.
Nutrition Facts : Calories 285.1, Fat 8.7, SaturatedFat 2.6, Cholesterol 153.6, Sodium 239, Carbohydrate 37.6, Fiber 1.4, Sugar 2.1, Protein 15
VEGETARIAN CARBONARA
Make and share this Vegetarian Carbonara recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories European
Time 15m
Yield 1 Lbs Pasta, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Pasta in a large pot of salted, boiling water.
- Cook shallots and garlic in 1Tbs Olive Oil till soft.
- Reserve a mug full or pasta water and drain pasta.
- Add Pasta to shallots and garlic and combine.
- Turn off heat. Stir around for 2minutes, allowing it to cool off slightly.
- Add cream and combine.
- Add egg yolks and combined.
- Add reserved pasta water as needed to loosen sauce.
- Add salt and cheese and ENJOY!
- For a step by step video on how to make this recipe just search "Nikki Dinki Carbonara" on youtube. I show you every step!
Nutrition Facts : Calories 639.5, Fat 19.2, SaturatedFat 8.4, Cholesterol 199.1, Sodium 308.1, Carbohydrate 89.9, Fiber 3.7, Sugar 3.3, Protein 25.3
VEGAN CARBONARA
Mushrooms with smoky paprika replace of bacon in this plant-based take on an Italian classic, forming part of the vegan Healthy Diet Plan
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 11
Steps:
- Boil the spaghetti for 10 mins or following pack instructions until al dente, reserving a little of the water. Put the cashews, bouillon and mustard in a bowl, then pour over 350ml boiling water.
- Heat the oil in a large non-stick pan. Add the mushrooms and grated garlic, and stir-fry over a high heat until the mushrooms are cooked and starting to crisp up. Take off the heat, stir in the paprika, then tip onto a plate and set aside.
- Add the grated courgette to the pan and cook, stirring every now and then until softened. Meanwhile, whizz the soaked cashews, whole garlic clove and nutritional yeast flakes, if using, with a hand blender until completely smooth. Tip the mixture into the pan with the courgettes and briefly stir over the heat.
- Add the spaghetti and toss in the cashew and courgette mixture until well coated, then toss through the smoky mushrooms. If following the Healthy Diet Plan, serve half with half the spinach on the side, and chill the rest for another day. Will keep for three days. Reheat in a covered pan with a dash of water, and cook the remaining spinach to serve on the side.
Nutrition Facts : Calories 499 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.07 milligram of sodium
PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
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