La Carbonara with Asparagus (Vegetarian Carbonara)
This vegetarian version of Carbonara, is truly delicious. Easy to make and just as flavoured and creamy as the traditional one. So for all vegetarians, go and make this recipe!
Prepare time: 15min
Cook: 15 min
Ready in: 30 min
servings: 4 people
- 500 grams of green asparagus
- 1 garlic clove
- Tablespoon of olive oil
- 5 egg yolks
- 150 grams of pecorino
- 50 grams of parmesan
- 360 grams of Spaghetti or Spaghettoni (thicker ones)
- Black pepper
Bring a pot with water to boil. Wash the asparagus and cut of the hard bottoms. Then put 2 asparagus on the side per person, to cut in half and grill later. For the rest of the asparagus, cut them diagonally in pieces of 2/3 cm long and put on the side. Peel and smash the garlic, heat up a pan with olive oil, add the garlic and after 1 minute add the pieces of asparagus. Add a bit of salt and pepper and leave on the heat for about 7/8 minutes until they are browned.
Meanwhile crack the eggs and divide the yolks from the whites. Put the yolks in a bowl. Then grate both cheeses very finely. Leave some pecorino for serving on the side. Then add the cheeses to the yolks, add the pepper and mix everything, until you have a thick paste.
Cook the pasta for 8/9 minutes. Meanwhile take the left over asparagus and grill them on both sides with a bit of salt.
Bring the spaghetti directly from the pot to the pan with asparagus, add some pasta water and mix. Then turn of the heat and add the egg mixture immediately into the pan. Let the pasta water, cheese and eggs emulsify by tossing/stirring. Find the right balance by tossing the pan and mixing. If needed add a bit more pasta water (when to thick) or cheese (when to wet).
Make a ball of pasta and put it in the centre of the plate, add some grated pecorino on top, followed by the grilled asparagus, some black pepper and there it is, your vegetarian version of carbonara!