Post image for The vegetable carbonara

The vegetable carbonara

by Clem on November 5, 2013

in Carbs,Clem's chronicles

I know, I know, “vegetable” and “carbonara” do not belong together, but this recipe is a nice twist on the classic for people who do not like pancetta – even though it could get you some mean looks from die-hard Italians (I know it did for me). And we have to find news ways to eat all those beautiful vegetables such as zucchinis and peppers before they completely come out of season. But this recipe can easily be adapted to whatever you have bought at the market to include mushrooms, asparagus, green beans, broccolis, etc. I guess you could try other cheeses as well, for example a hard and dry sheep cheese like in the original recipe.

Veggie carbonara - all ingredients

Spaghetti alla carbonara is one of my first culinary memory. I remember my mum served it regularly for dinner, each person receiving a yolk in half an eggshell. I loved stirring it in my plate and watch it set and thicken… This recipe offers the same rich and creamy texture, but is a bit less fat.

For four persons, you will need:

  • one onion
  • a zucchini
  • a couple of carrots, depending on their size
  • a red bell pepper
  • a couple of basil leaves
  • vegetal oil for frying and olive oil (optional)
  • 50 g of Parmigiano reggiano, grated
  • a cup of yogurt
  • two egg yolks
  • salt, nutmeg and freshly ground pepper
  • half a kilo spaghetti

Start by peeling and dicing the vegetables: slice the onion and the bell pepper, make ribbons of the carrots and zucchinis with a peeler knife.

Put the water to boil for the pasta and cook it according to the instructions on the package. Fry the onion in a little oil with a pinch of salt. When it is soft, add the other vegetables. Don’t overcook them: they should stay a bit crunchy.

In the meantime, mix the eggyolks and the grated parmesan with the yogurt. Grate some nutmeg and grind some pepper to taste. Mince the basil leaves.

Veggie carbonara

When the pasta is cooked, drain it and drop it in the pan with the vegetables and stir on high fire. You can add a spoonful of olive oil then. Add the yogurt sauce, give it a good stir so that the pasta and vegetables are well coated, then take off the heat. Stir well one more time and serve immediately toped with minced basil.

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