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Vegetable Carbonara Pasta
A reimagined carbonara with fresh vegetables from your fridge (carrots and spinach). Creamy without cream thanks to eggs, with authentic Italian flavor and garlic.
Ingredients
- 400 g Pasta (spaghetti or penne)
- 3 piece Eggs
- 2 piece Carrots
- 150 g Fresh spinach
- 150 g Bacon or pancetta
- 2 clove Garlic
- 60 g Grated cheese (Parmesan)
- 2 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 2 L Water
Instructions
Step 1
Bring salted water to a boil and cook the pasta according to package directions.
Step 2
Meanwhile, cut carrots into sticks and sauté bacon for 3 minutes in a skillet with the oil.
Step 3
Add minced garlic and carrots, cook for 4 minutes. Add spinach and cook for 2 minutes.
Step 4
In a bowl, beat eggs with grated cheese and pepper.
Step 5
Drain the pasta, reserving 1 glass of cooking water, and add it to the skillet with the vegetables.
Step 6
Remove from heat, pour in the egg mixture and toss quickly. Add a little pasta water if needed for creaminess.