- Author Brandon Turner turner@palatabledishes.com.
- Public 2023-12-17 01:37.
- Last modified 2025-01-24 11:12.
Spaghetti carbonara is a hearty Italian dish usually made with pancetta (a type of bacon), grated cheese and eggs. A vegetarian version of this dish can be prepared using seasonal vegetables that you have in your refrigerator. Serve with salad and croutons.
To make Veggie Spaghetti Carbonara you will need:
- 1 tbsp. l. olive oil;
- 2 tablespoons of salt;
- 500 g spaghetti;
- 3 large, beaten eggs;
- ½ cup coarsely chopped asparagus
- ½ cup fresh tomatoes, diced;
- 1/2 cup coarsely chopped broccoli florets
- ¾ cup grated Parmesan cheese;
- ½ cup heavy cream;
- freshly ground pepper to taste.
- Heat olive oil in a large skillet over medium heat and simmer asparagus, tomatoes and broccoli until tender (about 3 minutes). Remove skillet from heat and set aside.
- Fill a large saucepan with water and bring to a boil. Add spaghetti and one tablespoon of salt. Cook until almost cooked (cooking time is indicated on the package).
- Discard the spaghetti in a colander and add to the skillet with stewed vegetables. Place the skillet over low heat and gradually add the beaten eggs, cheese, cream, and a tablespoon of salt. Toss the spaghetti in a skillet until the pasta has absorbed the sauce (about 1 minute).
- Serve immediately, sprinkled with freshly ground pepper.
