SPRING VEGETARIAN CARBONARA
What better way to celebrate Carbonara Day than to actually make spaghetti carbonara! But it is right about now that you are wondering what is all that green in the photos? Carbonara is guanciale, eggs and pecorino. To tell an Italian that I made a SPRING VEGETARIAN CARBONARA, they’d probably laugh at me, but times are changing my friend and there are more and more people who want to lighten things up. Though I am not a vegetarian myself, I must admit, I prefer pasta with a vegetarian sauce or topping, plus with this warm weather we are still having here in Australia, the traditional recipe can be a little heavy.
The recipe process is pretty much the same as the traditional carbonara, with the difference that there is no frying whatsoever. Yes, all you need to do is boil the pasta along with the asparagus and peas and then combine all the ingredients. Simple enough? And the result? Light, fresh and full of flavour. Enjoy x
PS. I’d like to thank @barillaaus for sending me their gluten free spaghetti to try. Honestly, you can’t even tell this pasta is gluten free. So silky smooth and the perfect texture. Best of all, it held onto that sauce perfectly!
1 pkt Barilla gluten free spaghetti
¼ cup finely grated pecorino or parmesan
1 bunch asparagus, 8 spears
¼ cup fresh peas
2 eggs + 2 egg yolk, whisked
1 clove garlic, minced
3 tbs olive oil
freshly ground pepper
fresh basil leaves
In a bowl whisk together the eggs, olive oil, sea salt, pepper and minced garlic. Set aside.
Prepare pasta according to packet instructions.
In the meantime, open the peas and clean asparagus by breaking off the end of each stalk and cutting the rest into 2cm pieces. Add both the asparagus and peas to the boiling pasta 3 minutes before the pasta is ready. Reserve ¼ cup of the cooking water.
Drain pasta, asparagus and peas. Add them back into the pot and pour the egg mixture all over pasta, stirring constantly. Add a little cooking water to create a creamy sauce.
Stir through the cheese and season with more pepper and fresh basil leaves. Serve immediately.