With the weather cooling down, I’ve been in the look out for comfort food. I’ve been in the lookout for a vegetarian carbonara recipe, with varying degrees of success. There was a Gilt kale recipe that I attempted and turned out to be disastrous, thought this great blog mastered it. There’s nothing more heart breaking than a failed dish for #Meatless Monday, not only do I have nothing to show for it, I ended up eating the sad rejected dish and hating the experience.
I’m glad to say this was not one of those failed moments. To me a great carbonara should have that classic combination of creamy egg and cheese sauce, tempered with a lovely salty crunchiness that usually comes from the bacon. This recipe from bon apetit is the closest vegetarian alternative I’ve managed to find and I love its simplicity as well.
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 500g medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
- 2 large eggs, room temperature
- 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
- 340g s spaghetti
- 6 large fresh basil leaves, torn into pieces, divided
Heat oil in heavy large frying pan over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve. Season with black pepper when serving.