Vegetable Carbonara

Vegetable carbonara is a vegetarian twist on the classic Roman dish. In this version, vegetables replace the pancetta, and you can use zucchini, carrots, or other seasonal vegetables to add flavor and color to the dish. Here’s how to prepare it:

Ingredients

• 320 g of pasta, such as spaghetti or bucatini
• 2 zucchini
• 2 carrots
• 1 small onion
• 4 egg yolks
• 80 g of grated Pecorino Romano
• Extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Bring a pot of salted water to a boil for the pasta.
2. Meanwhile, wash and cut the zucchini and carrots into julienne strips or small pieces, and finely chop the onion.
3. In a large skillet, heat some oil and sauté the onion until it becomes translucent.
4. Add the zucchini and carrots, adjust with salt and pepper, and cook over medium heat for about 10-15 minutes, until the vegetables are tender but still crunchy.
5. Cook the pasta according to the package instructions until it is al dente.
6. While the pasta is cooking, beat the egg yolks in a bowl with the grated Pecorino, adding a little pasta cooking water to create a cream.
7. Drain the pasta, reserving some of the cooking water, and pour it into the skillet with the vegetables.
8. Remove the skillet from the heat and add the egg and Pecorino cream, stirring quickly to combine everything without the egg curdling.
9. If the pasta seems too dry, add a little of the reserved cooking water.
10. Serve the vegetable carbonara immediately, with an additional sprinkling of Pecorino and freshly ground pepper.

Curiosity

In the classic version of carbonara, crispy pancetta and the strong flavor of Pecorino cheese are combined with egg to create a dish that is pleasantly greasy and rich. With vegetables, this dish maintains the typical creaminess of carbonara but with a lighter and fresher taste profile.

Remember that the traditional carbonara does not include the use of cream, so to stay true to the recipe, it should not be added in the vegetable version either. Enjoy your meal!