u003cstrongu003eCan I use whole eggs instead of yolks?u003c/strongu003e

You u003cemu003ecanu003c/emu003e use more whole eggs and fewer yolks, but you will lose some of the richness and intense yellow color. Yolks contribute more fat and emulsifiers. Using a mix gives the best balance of richness and volume.

u003cstrongu003eWhy don't you add cream?u003c/strongu003e

Traditional u003cstrongu003ecarbonarau003c/strongu003e achieves its creaminess through the emulsification of egg, cheese, fat, and pasta water. Adding cream is non-traditional and changes the texture and flavor profile significantly, often making it heavier. This recipe aims for the traditional u003cemu003etechniqueu003c/emu003e to achieve creaminess without cream.

u003cstrongu003eIs this recipe vegetarian?u003c/strongu003e

Yes, provided you use olive oil or butter as your fat source and no meat-based substitutes. Ensure your Pecorino Romano is made with vegetarian rennet if that is a concern (most traditional Pecorino uses animal rennet, but vegetarian versions exist).

u003cstrongu003eHow is this different from traditional carbonara?u003c/strongu003e

The main difference is the absence of cured pork (guanciale or pancetta) and its rendered fat, which provides a unique smoky, savory depth. This pork-free version relies more heavily on the quality of the cheese, eggs, and the chosen fat source, along with perfect emulsification, to deliver richness and flavor.

u003cstrongu003eCan I reheat leftovers?u003c/strongu003e

Reheating u003cstrongu003ecarbonarau003c/strongu003e can be tricky, as the sauce can seize up or the eggs can scramble if heated too quickly or too much. The best way is to gently warm it in a non-stick pan over very low heat, adding a splash of water or broth while tossing constantly to loosen the sauce.

Rich and Creamy Spaghetti Carbonara Recipe

Name: Rich and Creamy Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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

Description

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.

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

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course, Main Course
Cuisine: Italian