Description
Vegetarian Carbonara features the creamy, savory goodness of traditional carbonara but without the meat. This dish combines fresh vegetables and an egg-based sauce for a delicious and comforting meal.
Ingredients
Scale
- 12 oz (340g) spaghetti or any pasta of your choice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup frozen peas (optional)
- 1/2 cup mushrooms, sliced (optional)
- 3 large eggs
- 1/2 cup grated Parmesan cheese (or a vegetarian hard cheese)
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes, then add garlic and cook for another minute. If using, add peas and mushrooms, cooking until tender.
- In a bowl, whisk together eggs, grated Parmesan, salt, pepper, and smoked paprika.
- Add the drained pasta to the skillet with vegetables. Remove from heat and pour in the egg mixture, stirring quickly to coat the pasta and create a creamy sauce.
- Garnish with parsley and serve immediately.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- The dish is best served fresh to maintain the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: indian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 180 mg