Vegetarian carbonara is a meat-free version of the famous Roman dish. In this recipe, traditional eggs and Parmesan cheese are used to give creaminess to the pasta, while vegetables like carrots, zucchini, leek, red onion, and savoy cabbage add flavor and texture. A delicious alternative for vegetarians and those who want to enjoy a lighter variant of the original carbonara.
Wash all the vegetables
Cut the carrots and zucchini into thin ribbons using a peeler, the white part of the leek and the savoy cabbage into thin strips, and the red onion into very thin wedges
Sauté everything in a pan with a little oil for a couple of minutes, then add salt, cover, and let it stew on low heat for 15 minutes
Meanwhile, cook the linguine in plenty of boiling salted water
Beat the two eggs in a dish with a pinch of nutmeg, salt, and pepper
When the pasta is cooked, drain it and add it to the pan with the vegetables; season with a drizzle of raw oil, then add the eggs and Parmesan and mix quickly
Let it flavor for a minute on low heat and serve
Pan
Bowl
Italia, Lazio
| Energy (kcal) | 126.63 |
| Carbohydrates (g) | 21.4 |
| of which Sugars (g) | 2.43 |
| Fat (g) | 1.94 |
| of which Saturates (g) | 0.85 |
| Protein (g) | 6.46 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.02 |
