November 04, 2023 / In food , veggie / Tagged as: tagliatelle, garlic, butter, olive oil, carrot, courgette, parmesan, eggs

Carbonara - Veggie Version

Total Cook Time

15 minutes

Ingredients

  • 200g tagliatelle
  • 2 cloves garlic finely chopped
  • butter, a knob
  • olive oil, a dash
  • 100g peeled carrot
  • 100g peeled courgette
  • parmesan
  • 1 whole egg and 3 egg yolks

Method

  1. Peel the carrot and courgette into long, wide ribbons and set aside.
  2. Add a glug of olive oil and a knob of butter to the pan and set on a low to medium heat.
  3. Finely chop garlic and sauté for a minute. Don’t let it take on colour.
  4. Add the vegetable ribbons into the pan and turn the heat up a little if you need to.
  5. Season with salt and pepper and fry until they are tender while retaining just a bit of bite. Putting a lid on the pan can help speed this up.
  6. Put the pasta on the boil and cook until al dente.
  7. Whisk the eggs in a bowl and grate in the Parmesan along with some cracked black pepper.
  8. When the pasta is cooked, drain it, saving a small cup of pasta water for your sauce.
  9. SAVE THE PASTA WATER!!!
  10. Add the pasta into the frying pan with the vegetables. Add some pasta water and stir.
  11. Take the pan off the heat for a minute before adding the egg mixture, being sure to keep it moving so that the eggs don’t scramble.
  12. Season to taste and grate some more Parmesan over the top.

Note

  • Cream isn’t necessary in the recipe – use the pasta water to make a rich sauce. The trick is to keep it moving to emulsify it quickly.

Source

htttps://www.irishtimes.com/food/2023/10/31/carbonara-with-a-twist-carrot-and-courgette-instead-of-bacon-and-cream/