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Vegetarian pasta carbonara
A vegetarian take on a classic Italian dish.
YIELDS
3
TO
4
Ingredients
- 1 large sweet onion, finely minced
- 6 cloves garlic, finely sliced
- 1/2 cup smoked almonds
- 2 small zucchini, one green and one yellow, sliced into thin ribbons
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 lb taglitelli pasta
- 4 eggs
- 1/2 cup pecorino, freshly grated
- Salt and black pepper, to season
Directions
- Put a large saute pan on medium-high heat.
- Add the onion and garlic and saute until soft.
- Add the almonds and toss in the zucchini and saute for two minutes.
- Deglaze with wine and reduce. Add the cream to reduce by half.
- In a large pot of salted water, cook the pasta according to the package directions. Drain and add the noodles back into the pan with the glaze to toss well. Add a little pasta water to thin out and remove from heat.
- Crack the eggs in a bowl and whisk together with the cheese and add to the pasta. Season with salt and black pepper.
- Serve with more cheese and enjoy!
