Spaghetti alla carbonara is a rich Italian pasta dish traditionally made with fried pancetta, freshly grated cheese and eggs. A vegetarian version of this recipe can be prepared using seasonal vegetables that you probably already have at home. Serve with a salad and crusty bread for an Italian feast.
Heat the olive oil in a large skillet over medium heat and sauté the asparagus, tomatoes, and broccoli until tender (approximately three minutes). Remove the pan from the heat and set aside.
Fill a large pot with approximately 5 1/2 litres of water and bring to a rapid boil. Add the dry spaghetti with one tbsp of salt and cook until tender yet chewy (approximately 11 minutes).
Drain the spaghetti and add to the pan with the cooked vegetables. Place the pan over low heat while adding the raw eggs, cheese, cream and one tbsp salt. Toss until the spaghetti has absorbed the sauce (approximately 1 minute).
Serve immediately and season with freshly ground pepper.
The sauce can be made without the cream. Chopped vegetables such as peppers, zucchini squash, mushrooms, carrots, cauliflower, peas and baby spinach leaves also can be used if you don't have asparagus, tomatoes and broccoli. Other pastas such as fettuccine, linguine and penne can be used instead of the spaghetti.
Things you need
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salt, divided
- 1 pound dried spaghetti
- 3 large eggs beaten
- 1/2 cup coarsely chopped asparagus
- 1/2 cup diced fresh tomatoes
- 1/2 cup coarsely chopped broccoli florets
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup double cream
- Freshly ground pepper to taste