Vegetarian Carbonara

Name: Vegetarian Carbonara
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g linguine; 2 whole small eggs; 2 small egg yolks; Freshly ground black pepper; 2 small green courgettes; 60 g pecorino cheese; Extra virgin olive oil; Fine sea salt

Serves 2

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Vegetarian Carbonara

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Serves 2

Directions

1Cut the courgette into large diced pieces, like you would cut a guanciale.
2Add extra virgin olive oil to a pan.
3Cook the courgette on a medium-high temperature until nice and golden, but they still hold their shape together.
4Add loads of black pepper to the courgette.
5For the carbonara cream, crack one whole egg and one egg yolk per person into a bowl.
6Add freshly ground black pepper to the eggs.
7Grate loads of pecorino cheese into the bowl with the eggs.
8Beat it all together until a nice and thick cream has formed.
9Add a little bit of salt.
10Cook your pasta.
11Turn the heat off from the courgette.
12Transfer the perfectly cooked al dente pasta straight into the pan with the courgette.
13Add the carbonara mix inside, and the residual heat of the pan and the pasta is going to cook the eggs to perfection.
14Quickly give it a nice mix all together.
15If it's becoming too thick, just add a little bit of pasta water.
16Give it a bit of love.

Ingredients

200 g linguine
2 whole small eggs
2 small egg yolks
Freshly ground black pepper
2 small green courgettes
60 g pecorino cheese
Extra virgin olive oil
Fine sea salt

Equipment

knifecutting boardpanbowlforkgraterspoontongs

Tips

To get the perfect creamy consistency and not end up with scrambled eggs, make sure you turn the heat off before adding the egg mix and stir vigorously straight away.
The eggs will cook with the residual heat from the pan and the warm pasta.
The pecorino is quite savory already, so watch out with the salt. Don't use too much.

Vegetarian Carbonara

Serves 2

tiktok.com

Vegetarian Carbonara

tiktok.com

Serves 2

Directions

1Cut the courgette into large diced pieces, like you would cut a guanciale.
2Add extra virgin olive oil to a pan.
3Cook the courgette on a medium-high temperature until nice and golden, but they still hold their shape together.
4Add loads of black pepper to the courgette.
5For the carbonara cream, crack one whole egg and one egg yolk per person into a bowl.
6Add freshly ground black pepper to the eggs.
7Grate loads of pecorino cheese into the bowl with the eggs.
8Beat it all together until a nice and thick cream has formed.
9Add a little bit of salt.
10Cook your pasta.
11Turn the heat off from the courgette.
12Transfer the perfectly cooked al dente pasta straight into the pan with the courgette.
13Add the carbonara mix inside, and the residual heat of the pan and the pasta is going to cook the eggs to perfection.
14Quickly give it a nice mix all together.
15If it's becoming too thick, just add a little bit of pasta water.
16Give it a bit of love.

Ingredients

200 g linguine
2 whole small eggs
2 small egg yolks
Freshly ground black pepper
2 small green courgettes
60 g pecorino cheese
Extra virgin olive oil
Fine sea salt

Equipment

knifecutting boardpanbowlforkgraterspoontongs

Tips

To get the perfect creamy consistency and not end up with scrambled eggs, make sure you turn the heat off before adding the egg mix and stir vigorously straight away.
The eggs will cook with the residual heat from the pan and the warm pasta.
The pecorino is quite savory already, so watch out with the salt. Don't use too much.