Vegetarian Spaghetti Carbonara

The idea of a vegetarian Spagetthi Carbonara will surely send  shivers down  the spines of those who love this classic Italian dish. I know of one person in particular who will most probably put a ban on this post and that is Fritz from Real Men can Cook. After all he made a perfect Spaghetti Carbonara at the Cheese Festival this year….why would I want to mess with such a divine dish?
Simple reason actually, after tasting Fritz’ version made with Guangiale, which is an unsmoked bacon made from the pig’s cheeks, ordinary bacon was simply not going to cut it for me… Furthermore, after watching the ever-so-sexy Giorgio Locatelli  in action at this year’s Good Food and Wine Show I realized again that any dish made with top quality ingredients (even if only two or three) is better than adding  ingredients just for the sake of adding it…. So  because I did not have Guangiale, I decided to go virgin……meatless……… vegetarian! Can a pasta dish with just three ingredients taste good? Oh yes, I bet you it can, give it a go!!!

Vegetarian Spaghetti Carbonara
serves 4-6

500 g spaghetti or fettuccine
375 ml grated Parmesan cheese (Pecorino can also work here)
6 eggs

Cook the pasta according to the instruction on the packet, taking caution not to over cook the pasta. “Al dente” is what we are looking for.
In the meantime, whisk the 6 eggs and the finely grated cheese together in a bowl.Season with salt and pepper. Once the paste is cooked, drain the pasta and immediately add it to the egg mixture . Toss the pasta, so that every strand of pasta is coated  with the sauce. Serve immediately with more grated Parmesan and a few grindings of pepper.

Cook’s Notes – If you want to add some bacon, 250 g  bacon, chopped and fried until crispy, can be added to the pasta once all the sauce is on the pasta. 250 g mushrooms, sauteed in butter can also be added, but we loved the simplicity of this dish!

More Vegetarian Dishes