1. Vegetarian Carbonara Recipe | Bon Appétit | Place egg yolks in a medium bowl. Scoop out 1 cup cooking liquid from pasta and, whisking constantly, gradually add to egg yolks to temper.
Step 3
Place egg yolks in a medium bowl. Scoop out 1 cup cooking liquid
from pasta and, whisking constantly, gradually add to egg yolks to
temper. Season with salt and pepper; set aside.
Step 4
Drain pasta and asparagus, reserving 2 cups pasta cooking liquid;
transfer pasta and asparagus to pot with reserved garlic oil. Set
back over medium heat and toss to coat. Tossing constantly, add 1
cup pasta cooking liquid, followed by reserved yolk mixture, then ¾
cup Parmesan. Cook, tossing constantly and reducing heat as needed
to keep mixture below a simmer, until cheese is melted and liquid
thickens enough to coat pasta in a glossy, silky sauce, about 5
minutes. (This might be easier on your hands if you use 2 wooden
spoons, as though you were tossing a salad, rather than trying to do
it with 1 hand and a pair of tongs.) Add more reserved pasta cooking
liquid if needed to loosen.
Step 5
Divide pasta among shallow bowls and top with more Parmesan and a
few grinds of pepper.
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- Oh my God, this was insanely delicious and so easy. Sauce was so
silky and creamy. You won’t miss the meat!
...
- Rhoda Sundhar
- Princeton, Nj
- 12/28/2020
- Ah, yes! Finally a recipe where my very meat-eater family didn't go
"eh, lacks meat". I was really pleased to serve them a veggie meal
they thouroughly enjoyed, especially when they asked for more.
Surely isn't your healthy 5-a-day recipe, but it's comfort food at
its best, which I loved. The recipe is clear and straight-forward,
the result is exquisite and the sauce was extremely creamy. Bonus
point for it being very quick! Just sublime.
- Amélia
- Saubusse, France
- 12/5/2020
- I had never made carbonara before, although I love to order it, so I
was very pleased this turned out! I used 8 oz bucatini (so it
equaled half the box I had) and added 8oz frozen peas at the same
time as the asparagus to help replace the missing pasta and add some
more veggies which I thought worked well. I felt like it needed more
garlic and smoked paprika; I would increase both by at least half
again next time. My sauce took probably around 10 mins to come
together. Perhaps my heat wasn’t high enough. But it all worked out
in the end!
...
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Reviews (54)
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- Oh my God, this was insanely delicious and so easy. Sauce was so
silky and creamy. You won’t miss the meat!
- Steph G
- Raleigh, NC
- 11/30/2023
- Great dish! Even the 4 year old, who normally exists off of air and
water, liked it! I can’t do dairy so I used Trader Joe’s vegan
Parmesan and it worked well. Also used leftover steamed broccoli and
waited until I plated before adding red pepper flakes to the adults
dishes. It probably would have been better had I been able to cook
it with the red pepper flakes. An all around hit at our house!
- EBG
- Pullman, WA
- 9/12/2023
- Amazing, amazing! I only had 2 medium eggs, so used both including
the whites - I have done this for other carbonara recipes and this
works well. Subbed peas for the asparagus as all I had in the house.
Used the crispy garlic on top, which added a nice bacon-like texture
plus amped the flavor (we love garlic in our house). Everyone raving
about how good it is. Will make again!
...
Vegetarian Carbonara Recipe | Bon Appétit
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recipes
Vegetarian Carbonara
By Carla Lalli Music
April 27, 2020
4.2
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(54)
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[Image may contain Spaghetti Food Pasta Meal and Dish]
Photo by Emma Fishman, Bowl by Melien Ceramics
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Swapping traditional ingredients like guanciale and pancetta for
vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the
only thing to consider when making a vegetarian carbonara. Many hard
cheeses (including Parmigiano-Reggiano) use animal rennet, so if you
want to seek an alternative, ask your cheesemonger or check out this
list.
[1] https://www.bonappetit.com/recipe/vegetarian-carbonara