Vegetable Carbonara
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Spaghetti | 320g |
| Snap Peas | 250g |
| Asparagus | 470g |
| Carrots | 200g |
| Peas | 400g |
| Egg Yolks | 5 |
| Parmigiano Reggiano DOP (Grated) | 50g |
| Garlic Clove | 1 |
| Extra Virgin Olive Oil | 20g |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
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Begin by bringing a pot of water to a boil for cooking the pasta. Once boiling, salt the water generously.
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While waiting for the water to boil, prepare the vegetables. First, wash and dry all the produce.
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For the asparagus, trim off the tough, woody ends from the stems. Use a vegetable peeler or a smooth knife to peel the stalks, and slice the tips lengthwise. Set these aside for later.
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Trim the snap peas, and then slice them into thin strips lengthwise, similar to the asparagus.
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For the carrots, trim off the ends and peel them with a vegetable peeler or knife. Slice the carrots into rounds and then cut them into thin sticks.
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Shell the peas.
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In a pan, heat the olive oil and add the whole garlic clove, allowing it to infuse the oil for a moment. Once the garlic is fragrant and the oil is warm, add the asparagus to the pan, sautéing for 2 minutes on high heat to sear them.
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Next, add the snap peas and sauté for an additional 3 minutes. By this time, the oil should have reduced a little bit. Add a ladle of pasta cooking water to prevent the vegetables from drying out.
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Finally, toss in the shelled peas, season with salt and pepper, and allow the mixture to cook for another 6–7 minutes, stirring occasionally, so the flavors meld together.
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At this point, your pasta should be nearly ready. In a separate bowl, whisk the egg yolks and grated Parmigiano Reggiano together until smooth.
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Remove the garlic clove from the vegetable mixture and give it a quick toss to combine the vegetables.
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Once the pasta is cooked, reserve a small amount of pasta water and add it to the egg yolk and cheese mixture. This will help make a creamy sauce.
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Combine the pasta with the vegetable mixture in the pan, and immediately pour the egg and cheese mixture over the top. Toss everything together, adjusting the sauce’s consistency by adding more reserved pasta water as needed.
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Stir everything until well-combined and creamy. Serve immediately, garnishing with additional black pepper and a sprinkle of Parmesan if desired.
Enjoy your Vegetable Carbonara, a light and healthy twist on the classic dish!
