Ramsey!) Controversial? Maybe, but I couldn’t live with the fact so many people are unable to enjoy Carbonara due to not eating meat so this is my creation and I stand by it.
Vincenzo’s Plate Tips for Vegetarian Carbonara
Cut the zucchini to mirror guanciale
Add garlic to give the dish added flavor
Cook the zucchini in two batches
Don’t forget one full egg
Cut the garlic into tiny pieces
Save some pasta water
Get every last drop!
How to serve Vegetarian Carbonara
Once your pasta is plated, finish the dish by topping it with freshly ground black pepper, pecorino romano cheese, and some fried zucchini. Now, this is how you make a proper vegetarian carbonara!
Vegetarian Carbonara Recipe
- 1 knife
- 1 Chopping-board
- 1 large pot for frying
- 1 Slotted spoon
- 1 Plate
- 1 Roll of paper towels
- 1 large pot for boiling pasta
- 1 Small bowl for eggs
- 1 fork
- 1 wooden spoon
- 1 Frying pan
- 1 Mug
- 1 Silicone tongs
- 1 Large zucchini Or two medium
- 200 grams Dry pasta 7.05oz I used fileja Calabresi
- 3 Eggs 2 egg yolks, 1 entire egg
- 5 tbsp Pecorino romano Up to 6 heaped tbsp.
- 2 cloves Garlic 1 per person
- Sunflower oil to fry the zucchini
- Extra virgin olive oil as much as required
- Salt and pepper as much as required
- Cut the zucchini into thin disks, place the disks on top of one another, and slice them thinly
- Make sure the oil is hot, and fry the zucchini strips.
- Once the zucchini turns crispy brown, take them out and rest them on a paper towel over a plate.
- Start boiling water and add 1 tablespoon of rock salt.
- Once the water is boiling, and you have prepped your sauce add the pasta and follow the cooking instructions on the package.
- After the pasta is cooked, strain the pasta, but be sure to keep about 1 mug of pasta water for the sauce.
- Combine 2 egg yolks and 1 whole egg. (The egg white can be used to make amaretti while the egg yolks are used for carbonara!) Then add a generous amount of pepper.
- Add some pecorino cheese - a small amount at a time so it can be thick but still runny. This will turn into cream, so make sure it doesn’t get too thick.
- Leave some pecorino on the side so that you can use it as a topping for your pasta.
- Cut the garlic, so it is very, very thin, and then smash it and/or cut it even smaller.
- Heat a frying pan on low heat and add 2 tablespoons of extra virgin olive oil letting the smell of garlic fill the room.
- After approx 30 seconds, add the zucchini. Once cooked, take them out and place them on a plate with a new paper towel.
- Add the pasta to the frying pan and add about half a mug of pasta water. Stir the this through.
- Take the pan off the heat and add some pecorino cheese then mix everything together.
- Add the egg mixture into the pan then combine. The water and egg will combine and create a beautiful cream.
- Then sprinkle some more of the pecorino and zucchini then mix everything together, and you have a beautiful vegetarian carbonara!
- To serve, carefully scoop some of the carbonara onto the center of the plate and top it off with some pepper, pecorino, and zucchini.
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate