Rich and Creamy Spaghetti Carbonara
A creamy and comforting Italian classic made without pork or alcohol. This spaghetti carbonara keeps all the flavor with a savory vegetarian twist using smoked mushrooms or plant-based bacon.
Equipment
- Large pot for pasta
- Large mixing bowl (large enough to hold the pasta and sauce)
- Whisk or fork
- Tongs
Ingredients
- 400 g 14 oz spaghetti
- 3 large egg yolks
- 1 whole egg
- 1 cup grated Pecorino Romano or Parmesan vegetarian-friendly
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 cup chopped smoked mushrooms or
- 1/2 cup plant-based bacon or tempeh bacon
- 1 tablespoon olive oil for sautéing
- 1/2 cup reserved pasta water
Instructions
- Sauté the mushrooms or meat substitute
- Heat olive oil in a skillet over medium heat. Add the smoked mushrooms or plant-based bacon and cook until crisp and browned. Set aside.
- Cook the pasta
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Before draining, reserve 1 cup of pasta water.
- Make the sauce
- In a mixing bowl, whisk together the egg yolks, whole egg, grated cheese, and black pepper until smooth.
- Combine everything
- Return the drained pasta to the pot or a large skillet off the heat. Add the mushrooms or meat substitute. Immediately pour in the egg mixture and stir quickly to coat the pasta, slowly adding reserved pasta water as needed to form a creamy sauce.
- Serve immediately
- Plate and garnish with extra cheese and pepper if desired. Serve hot.
Notes
Do not overheat the pasta when adding eggs or it may scramble.
If the sauce thickens too much, just add more reserved pasta water.
For a vegan option, use plant-based eggs and cheese substitutes.