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Vegetarian Pasta Carbonara
This easy to make recipe for Vegetarian Pasta Carbonara is delicious to eat and will impress your dinner guests. Vegan options.
Jump to RecipeYes, there is a way to make Vegetarian Pasta Carbonara.
I like that this carbonara tastes pretty good as well!
Vegetarian Pasta Carbonara
This is the recipe for carbonara that is healthier and more friendly to diets such as the Mediterranean diet.
While this recipe does not call for the usual pork or bacon, there are alternatives that you could you if you desire to.
Have you seen my Easy Pasta in Lemon Sauce?
That Lemon Sauce Pasta recipe is even easier than this one to make.
It can also be made vegetarian as well!
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
You may be wondering what is pasta carbonara.
Personally, I wonder if someone came up with this recipe out of a desire to use up leftover pasta for breakfast.
This is because pasta carbonara is made with common breakfast ingredients.
Carbaonara is a sauce that is made with pork (or bacon), eggs, and cheese.
When you add pasta to the pork (or bacon), eggs, and cheese you get pasta carbonara.
Now you can understand why I have this theory about using leftover pasta for breakfast.
Some folks ask if it is safe to eat pasta carbonara.
It seems as if there is a bit of a misconception about this pasta dish because it is made with eggs.
The eggs are cooked with the pasta in this recipe and for a good reason.
Technically the eggs are an important part in making the 'sauce' in pasta carbonara.
Not only do the eggs work with the pasta to make the consistency of this dish what it is, but they also add a bit of flavor to the dish. I will also mention that adding leftover water from the pasta will help keep the eggs from making this into a scrambled egg dish rather than a pasta dish.
Tips for making this Vegetarian Pasta Carbonara recipe.
Well, I just mentioned that it is important to keep the eggs from making scrambled eggs in this recipe when they hit the warm skillet or pan. To do so, you will need to add some of the leftover water that the pasta cooked in (this is an important step to the success of your carbonara).
Here are some more great tips for you.
- Since this is a technically a vegetarian recipe, you can add cheese and use eggs in it. However, pork or bacon cannot be used. But, you could alternatively use a vegan bacon or vegan meat instead.
- Really, using eggs is essential for making this a true carbonara recipe especially because of the chemical makeup of the eggs and the starch in the pasta. However, using an egg alternative is something that you can try using. Note that you can probably not have to use the pasta water with this option. I have not tried this method and I suspect that it may take a couple of tries to get it right.
- I like to actually turn off the heat on the stove and push the skillet over a bit when I add the eggs. This helps keep the eggs from cooking as scrambled eggs. The eggs do cook and if they are slow to do so, I can easily push the skillet back over on the still warm area of the stove.
This is a pasta recipe that does not rely upon a sauce that to go with it.
Instead, we create a sauce with both the eggs and the cheese that are added to this recipe.
These ingredients seem to work together to coat the pasta in a perfect way.
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Making this a vegan recipe for carbonara can work.
To do so you will need to try subbing egg alternative and a cheese alternative. I like the idea of using nutritional yeast with a few extra seasonings.
So what kind of pasta is used in Pasta Carbonara?
Spaghetti is the most used pasta for pasta carbonara.
Certainly, any similar long noodles such as linguine or Capellini should work (angel hair is probably too thin).
By the way, while you are here you may also be interested in these ideas.
- Here is a Mediterranean Diet Frienldy Chocolate Cake.
- How to Make Peanut Butter and Honey Fudge.
- How to Follow the Mediterranean Diet.
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Vegetarian Pasta Carbonara
Vegetarian Pasta Carbonara
As mentioned, since this is a technically a vegetarian recipe, you can add cheese and use eggs in it. However, pork or bacon cannot be used. However, you could alternatively use a vegan bacon or vegan meat instead.
I also mentioned that the eggs are an important part of making the 'sauce' in pasta carbonara.
Not only do the eggs work with the pasta to make the consistency of this dish what it is, but they also add a bit of flavor to the dish. Having mentioned this, it is important to keep the eggs from making scrambled eggs in this recipe when they hit the warm skillet or pan. To do so, you will need to add some of the leftover water that the pasta cooked in (this is an important step to the success of your carbonara).
What you will need to make this recipe for Vegetarian Pasta Carbonara
- Spaghetti- 1 pound uncooked. That is a 16 ounce box. The starch that is naturally in pasta is needed for this recipe so I urge you to not use a vegetable pasta or similar product. However, any similar long noodles such as linguine or Capellini should work (angel hair is probably too thin)
- Salt- as needed for the cooking your spaghetti.
- Olive Oil- 3 tablespoons
- Garlic- 2 cloves minced. That is about two teaspoons.
- Eggs- 3.
- Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper.
- Romano or Parmigiano cheese- 1 cup grated. Plus additional as needed for topping.
- Optional- vegan meat. Bacon or pork are traditionally used in a carbonara recipe. But, you could alternatively use a vegan bacon or vegan meat instead.
- Optional- vegetables such as peas
How to make this recipe for Vegetarian Pasta Carbonara
- In a large pasta cooking pot, cook the pasta until al dente (about 7-8 minutes) in water with salt. Tip: for one pound of pasta use 1 tablespoon salt plus 4 quarts water.
- Drain the water, reserving ½ cup of it to use in the recipe.
- Next, in a medium to large skillet over medium heat, cook the garlic in the olive oil for about two minutes until soft. You can add optional vegan meat or vegetables here.
- Not in a small mixing bowl using a whisk, beat eggs with seaonings and cheese.
- Transfer the al dente pasta to the skillet and turn the heat down to low or turn off the burner. Whisk in the reserved leftover water into the eggs and then gently blend this into the pasta. It is very important that you keep the pasta moving and that the eggs do not get warm enough to become scrambled eggs. I suggest moving the skillet off the burner if needed. Cook the pasta carbonara until the eggs are done.
- Transfer the carbonara to a serving bowl or large pasta dish and top with additional cheese and seasonings as desired before serving.
- Pasta carbonara does not keep well and does not do well when reheated. My suggestion is to serve it immediatly and to finish it up.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This easy recipe for Vegetarian Pasta Carbonara is delicious to make and will impress your dinner guests.
Vegetarian Pasta Carbonara
This easy to make recipe for Vegetarian Pasta Carbonara is delicious to eat and will impress your dinner guests. Vegan options.
Servings: 8
Servings: 1g
Ingredients
- Spaghetti– 1 pound uncooked. That is a 16 ounce box. The starch that is naturally in pasta is needed for this recipe so I urge you to not use a vegetable pasta or similar product. However any similar long noodles such as linguine or Capellini should work (angel hair is probably too thin)
- Salt- as needed for the cooking your spaghetti.
- Olive Oil– 3 tablespoons
- Garlic– 2 cloves minced. That is about two teaspoons.
- Eggs- 3.
- Seasonings as desired. This can include Italian Seasonings Salt, and/or Pepper.
- Romano or Parmigiano cheese- 1 cup grated. Plus additional as needed for topping.
- Optional- vegan meat. Bacon or pork are traditionally used in a carbonara recipe. But you could alternatively use a vegan bacon or vegan meat instead.
- Optional- vegetables such as peas
Instructions
- In a large pasta cooking pot, cook the pasta until al dente (about 7-8 minutes) in water with salt. Tip: for one pound of pasta use 1 tablespoon salt plus 4 quarts water.
- Drain the water, reserving ½ cup of it to use in the recipe.
- Next, in a medium to large skillet over medium heat, cook the garlic in the olive oil for about two minutes until soft. You can add optional vegan meat or vegetables here.
- Not in a small mixing bowl using a whisk, beat eggs with seasonings and cheese.
- Transfer the al dente pasta to the skillet and turn the heat down to low or turn off the burner. Whisk in the reserved leftover water into the eggs and then gently blend this into the pasta. It is very important that you keep the pasta moving and that the eggs do not get warm enough to become scrambled eggs. I suggest moving the skillet off the burner if needed. Cook the pasta carbonara until the eggs are done.
- Transfer the carbonara to a serving bowl or large pasta dish and top with additional cheese and seasonings as desired before serving.
- Pasta carbonara does not keep well and does not do well when reheated. My suggestion is to serve it immediately and to finish it up.
Recipe Notes
As mentioned, since this is technically a vegetarian recipe, you can add cheese and use eggs in it. However, pork or bacon cannot be used. However, you could alternatively use a vegan bacon or vegan meat instead.
I also mentioned that the eggs are an important part of making the 'sauce' in pasta carbonara.
Not only do the eggs work with the pasta to make the consistency of this dish what it is, but they also add a bit of flavor to the dish. Having mentioned this, it is important to keep the eggs from making scrambled eggs in this recipe when they hit the warm skillet or pan. To do so, you will need to add some of the leftover water that the pasta cooked in (this is an important step to the success of your carbonara).
originally posted:
April 23, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 562kcal | Carbohydrates: 58g | Protein: 31g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 143mg | Sodium: 625mg | Fiber: 5g | Sugar: 3g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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