My take on veggie carbonara
My take on veggie carbonara

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, my take on veggie carbonara. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

My take on veggie carbonara is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. My take on veggie carbonara is something that I have loved my whole life. They’re fine and they look fantastic.

My take on veggie carbonara I love carbonara so much but sometimes I don't want the super full feeling that goes with a plateful of that creamy goodness. This combines some of the cooking methods but it's much lighter, making it a delicious summer meal. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my take on veggie carbonara using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My take on veggie carbonara:
  1. Take 2 cloves garlic
  2. Make ready 1 bag kale
  3. Take 1 box chestnut mushrooms (250g)
  4. Prepare 3 large egg yolks
  5. Take 1-2 handfuls grated Parmesan - approx 50g
  6. Take 200 g dried spaghetti
  7. Take Seasoning
  8. Prepare Olive oil
  9. Take 1 tbsp truffle oil (optional)

Drain and add to a large mixing bowl together with the Carbonara sauce, half of the cooked vegan bacon and half of the parsley. Give everything a good toss to coat and adjust seasonings. If you prefer your Carbonara with a little tang this is the time to hit it with a squeeze of lemon. I prefer it without but you are the boss of your kitchen.

Instructions to make My take on veggie carbonara:
  1. Boil a full kettle of water and separate the egg yolks into a bowl (you can use the whites for an omelette or something). Grate the Parmesan, slice the mushrooms and crush the garlic.
  2. Put the pasta in a large pot, season with salt and cover with boiling water.
  3. While the pasta is cooking, heat a large pan with a tbsp olive oil. Fry the garlic but don’t brown it. Then add the mushrooms and fry for a couple of minutes. Season with a little salt and pepper and then add the kale. Add a bit more oil if needed and cook until the kale starts to soften. Then remove from the heat until the pasta is cooked
  4. One the pasta is al dente, drain, reserving about 1 cup of cooking water. Add the pasta to the vegetables with a good splash of cooking water and heat gentle for a minute. Meanwhile add the Parmesan to the egg yolks and mix together.
  5. Remove the pan from the heat and add the egg mixture. The remaining heat should cook but not scramble the egg. Add a little more cooking water to create a light and smooth coating on the pasta.
  6. Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper.

If you prefer your Carbonara with a little tang this is the time to hit it with a squeeze of lemon. I prefer it without but you are the boss of your kitchen. Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.

So that is going to wrap this up with this exceptional food my take on veggie carbonara recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!