My take on veggie carbonara
My take on veggie carbonara

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, my take on veggie carbonara. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

My take on veggie carbonara is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. My take on veggie carbonara is something which I’ve loved my entire life.

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! Vegetarian Carbonara is a pasta recipe made like traditional spaghetti carbonara but with vegetables in place of guanciale.

To begin with this recipe, we must first prepare a few components. You can have my take on veggie carbonara using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make My take on veggie carbonara:
  1. Get 2 cloves garlic
  2. Take 1 bag kale
  3. Make ready 1 box chestnut mushrooms (250g)
  4. Make ready 3 large egg yolks
  5. Make ready 1-2 handfuls grated Parmesan - approx 50g
  6. Get 200 g dried spaghetti
  7. Make ready Seasoning
  8. Get Olive oil
  9. Make ready 1 tbsp truffle oil (optional)

Serve your vegetarian carbonara immediately in warm pasta plates, with additional pecorino and ground pepper for those who want some. Everyone loves carbonara, so we've updated this Italian classic with asparagus and peas for summer. A simple carbonara recipe flavored with bacon, garlic, parsley and Japanese white miso. This Miso Carbonara recipe is one of my favorite ways to use it.

Instructions to make My take on veggie carbonara:
  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.

A simple carbonara recipe flavored with bacon, garlic, parsley and Japanese white miso. This Miso Carbonara recipe is one of my favorite ways to use it. Miso is salty-savory condiment made of fermented soybeans and grains. Pecorino Romano - Can sub parmesan if that's what you have. Egg Yolks - Adds richness and helps create the sauce.

So that’s going to wrap it up for this exceptional food my take on veggie carbonara recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!