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05 February 2010 @ 05:38 pm
Recipe: Veggie Spaghetti alla Carbonara  
Finally vegetarians can enjoy the wonder that is Spaghetti Carbonara. Just follow these simple instructions:

  • 750 g fresh spaghetti (actually, we find that tagliatelle is much nicer)
  • 300 g finely grated Pecorino Romano cheese
  • 4 eggs yolks
  • 100 ml double cream (you can add a little Baconnaise too)
  • 2 cloves garlic, crushed
  • 4 spring onions, finely chopped
  • 2 tbsp olive oil
  • 3 tsp Peppered Bacon Salt


Bring a large pan of water to the boil, add 1 tbps of oil and the pasta and cook until al dente. Next, whisk together the eggs, cream and Pecorino and season generously with Peppered Bacon Salt. While the pasta is cooking, lightly fry the spring onion and garlic in an oiled pan for 3 minutes. Drain the pasta, and transfer to a large serving bowl. While the pasta is still hot pour in the egg mixture and toss well to combine (the heat from the pasta should be sufficient to cook the egg). Add the garlic and sping onion and toss through the pasta. Season to taste with more Peppered Bacon Salt and serve immediately. The Bacon Salt replaces the need for pancetta and black pepper. Delicious!

 
 
 
rachelpagerachelpage on July 15th, 2013 08:29 am (UTC)
This is a classic dish and everyone has their own version of it.
rachelpagerachelpage on May 13th, 2015 02:52 pm (UTC)
What a beautiful looking version of a truly great carbonara.