Vegetarian Carbonara is a pasta recipe made like classic Spaghetti Carbonara but, instead of using Guanciale, you have to use vegetables. In this easy vegetarian recipe I used shallot, zucchini and carrots, but you can choose the vegetables you prefer, like peppers, green peas or mushrooms.
Vegetarian Carbonara is called like that because it’s exactly the same as the classic Roman Carbonara, made with eggs and Pecorino Romano cheese, but it’s ideal for those who don’t eat meat. If you have seasonal vegetables it’s even better.
Vegetarian Spaghetti Carbonara isn’t a light dish but it’s definitely an appetizing one. If you are looking for a way to satisfy all tastes, Vegetarian Carbonara recipe is the right choice for you because it’s much more delicate than the classic carbonara.
Vegetarian Carbonara Recipe
- 350 g (12 oz)- spaghetti or bucatini
- 1 – shallot
- 2 – zucchini
- 2 – carrots
- 4 – eggs
- 100 g (3,50 oz) – grated Pecorino Romano cheese
- 2 – tablespoon of extra virgin olive oil
- ground black pepper
Cut vegetables into julienne (1). In a large skillet cook the shallot for 2 minutes then add carrots and zucchini (2). Cook the vegetables for about 10/15 minutes. Every so often taste the vegetables and add salt to taste. They should remain fairly crisp and not too smashed, like a formless mush of vegetables. Meanwhile in a bowl break the eggs and add the grated Pecorino Romano (3).
Whisk them with a fork until they became creamy (4). Cook spaghetti or bucatini in boiling salted water, respecting the cooking times specified on the package(5). In addition to spaghetti this Carbonara recipe is excellent with tagliatelle, fettuccine, penne and rigatoni. Drain when they are al dente and add them to the vegetables (6). Cook and stir frequentely for 1 minute, over high heat.
Turn off the heat then add the cream of eggs and cheese (7) and begin to stir and mix quickly (8). Place Vegetarian Carbonara in a plate then add ground black pepper and grated pecorino cheese to taste (9). Serve immediately.