Hello, I am Clara. Today, I will show you a way to make my take on veggie carbonara recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My take on veggie carbonara Recipe
My take on veggie carbonara is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. My take on veggie carbonara is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have my take on veggie carbonara using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My take on veggie carbonara:
- Make ready 2 cloves garlic
- Take 1 bag kale
- Take 1 box chestnut mushrooms (250g)
- Make ready 3 large egg yolks
- Get 1-2 handfuls grated Parmesan - approx 50g
- Prepare 200 g dried spaghetti
- Make ready Seasoning
- Prepare Olive oil
- Get 1 tbsp truffle oil (optional)
Instructions to make My take on veggie carbonara:
- Boil a full kettle of water and separate the egg yolks into a bowl (you can use the whites for an omelette or something). Grate the Parmesan, slice the mushrooms and crush the garlic.
- Put the pasta in a large pot, season with salt and cover with boiling water.
- While the pasta is cooking, heat a large pan with a tbsp olive oil. Fry the garlic but don’t brown it. Then add the mushrooms and fry for a couple of minutes. Season with a little salt and pepper and then add the kale. Add a bit more oil if needed and cook until the kale starts to soften. Then remove from the heat until the pasta is cooked
- One the pasta is al dente, drain, reserving about 1 cup of cooking water. Add the pasta to the vegetables with a good splash of cooking water and heat gentle for a minute. Meanwhile add the Parmesan to the egg yolks and mix together.
- Remove the pan from the heat and add the egg mixture. The remaining heat should cook but not scramble the egg. Add a little more cooking water to create a light and smooth coating on the pasta.
- Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper.
So that’s going to wrap this up for this exceptional dish my take on veggie carbonara recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
