VEGETARIAN CARBONARA
This vegetarian carbonara is quick and delicious; an egg yolk is stirred into the pasta to create a sauce, and smoked mozarella is used instead of bacon.
Provided by a Couple Cooks
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot, combine 6 quarts of water with 2 tablespoons kosher salt and bring it to a boil.
- Grate the Parmesan and mozzarella cheese. Carefully separate four egg yolks and set aside.
- Once boiling, add the pasta and cook until the pasta is just about al dente, about 7 minutes; then add peas and spinach and cook for 1 minute. Reserve 1 cup cooking water, and then drain the pasta and vegetables.
- 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).
- To serve, top each pasta serving with a whole egg yolk and additional Parmesan cheese, and stir the yolk into the pasta at the table (if you are uncomfortable serving egg yolks at the table, stir the egg yolks into the pasta in the skillet to heat them through). Serve immediately. (Note that the mozzarella cheese can become gummy the longer the pasta sits, so eat immediately if possible. Leftovers can be reheated in a skillet, but may not have the same creamy texture.)
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
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
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
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