Vegetarian Carbonara | Easy Veggie Recipe

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.

Vegetarian Carbonara recipe is similar to the classic 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.

Vegetable 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

Ingredients

Directions

Cut vegetables into strips (1). In a large pan sauté the onion for 2 minutes then add carrots and zucchini (2). Cook the vegetables for about 10/15 minutes. Every so often stir and taste the vegetables, adding salt to taste. They should remain fairly crisp and not too smashed, like a formless mush of vegetables. Stop the heat and leave aside. Meanwhile in a bowl break the eggs and add the grated Pecorino Romano (3).

Whisk with a fork until the ingredients become creamy (4).  Now leave the cream aside while cooking spaghetti in boiling salted water, respecting the cooking times specified on the package (5). In addition to spaghetti vegetable carbonara is excellent even with bucatini or linguine. 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). Be careful: the heat under the pan must be turned off, otherwise the eggs will be overcooked and scrambled. Place Vegetarian Carbonara in a plate then add ground black pepper and grated pecorino cheese to taste (9). Serve immediately.