Long Fusilli in Vegetarian Carbonara Sauce

Vegetarian Carbonara is a meatless variant of the traditional Roman recipe that uses plant-based ingredients to mimic the texture and flavor of guanciale. In this version of the recipe, we will use vegetarian substitutes for guanciale.

Ingredients

• 320 grams of long fusilli
• 4 egg yolks
• 80 grams of grated Pecorino Romano cheese
• 40 grams of grated Parmesan cheese
• 200 grams of vegetarian substitute for guanciale (such as smoked seitan or zucchini cut into strips and sautéed with a bit of liquid smoke)
• Extra virgin olive oil to taste
• Salt and black pepper to taste

Preparation

1. Bring a large pot of salted water to a boil and cook the long fusilli following the package instructions to achieve al dente texture.
2. Meanwhile, heat a drizzle of extra virgin olive oil in a frying pan and add the vegetarian guanciale substitute. Cook it until it becomes crispy, similar to well-browned guanciale.
3. In a bowl, whisk the egg yolks with Pecorino and Parmesan cheese, add a little pasta cooking water to achieve a smooth cream. Season with pepper.
4. Drain the fusilli al dente and pour into the pan with the vegetarian “guanciale,” mixing well to flavor them.
5. Remove the pan from the heat and add the cream of yolks and cheese, stirring quickly to blend without the egg curdling, thereby creating an enveloping cream. If necessary, add a little more pasta cooking water to reach the desired consistency.
6. Serve immediately, adding more freshly ground black pepper and a sprinkle of cheese if you like.

Curiosity

The traditional carbonara originated in Rome and is characterized by the use of guanciale, Pecorino Romano, and simple ingredients. The vegetarian version retains the creaminess and unique taste of the dish while adapting to the needs of those who do not eat meat.