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Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, my take on veggie carbonara. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

My take on veggie carbonara is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. My take on veggie carbonara is something that I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for 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.

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

The ingredients needed to make My take on veggie carbonara:

1. Make ready 2 cloves garlic
2. Take 1 bag kale
3. Get 1 box chestnut mushrooms (250g)
4. Prepare 3 large egg yolks
5. Take 1-2 handfuls grated Parmesan - approx 50g
6. Get 200 g dried spaghetti
7. Prepare Seasoning
8. Take Olive oil
9. Take 1 tbsp truffle oil (optional)

Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, put the cream and garlic in a small saucepan and bring to a simmer. To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork.

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.

Cheesy, eggy, carby goodness, this vegetarian carbonara with mushroom bacon was inspired by my recent trip to Italy! I'm sorry that people fear you. I'm here to tell you that I'm on your side and I'm going to keep playing on #TeamPasta and. Making this vegetarian fettuccine carbonara couldn't be simpler! Cook pasta until al dente — Make sure to salt the pasta water generously before throwing in the pasta.

So that is going to wrap this up with this special food my take on veggie carbonara recipe. Thanks so much for reading. I’m confident you can make this at home. There is 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!