How to Make VEGETARIAN CARBONARA Like an Italian
Vegetarian Carbonara is the pasta dish I didn’t know I was missing. After an unprecedented number of requests, I have created the most delightful, creamy vegetarian carbonara dish and must admit, it’s sensational. With fried zucchini, pepper, and carbonara the flavor comes together beautifully. With a touch of garlic to give the dish a little kick..(*shhh* don’t tell Gordon Ramsey!) Controversial? Maybe,but I couldn’t live with the fact so many people are unable to enjoy Carbonara due to not eating meat so this is my creation and I stand by it.
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????CARBONARA INVENTIONS SERIES:
????Vegetarian Carbonara:
????Arancini Carbonara:
????Pizza Carbonara:
????Risotto Carbonara:
????Salmon Carbonara:
#carbonara #spaghetticarbonara #pasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Vegetarian Carbonara
0:25 Ingredients for Vegetarian Carbonara
1:38 How to Cut the Zucchini
2:36 How to Fry the Zucchini
4:24 How to Cook Pasta
4:41 How to Make Carbonara Sauce
6:29 How to Cut the Garlic
7:15 How to Cook the Zucchini with the Garlic
8:55 Combine The Pasta with all the Ingredients
11:27 How to Serve Vegetarian Carbonara
12:30 How to Eat Vegetarian Carbonara, E ora si Mangia!
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Authentic Vegetarian Carbonara Recipe.
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Zucchini Carbonara Recipe in 60 Seconds
Zucchini Carbonara
#shorts #pasta #thepastaqueen
Vegan Spaghetti Carbonara
Full Recipe:
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Vegan Spaghetti Carbonara
Servings: 4
INGREDIENTS
12 ounces spaghetti
3 cups shiitake mushroom caps, thinly sliced
3 tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup cashews, soaked overnight
¼ cup olive oil
⅓ cup unsweetened non-dairy milk
3 cloves garlic, chopped
1½ tablespoons nutritional yeast
1½ tablespoons lemon juice
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon paprika
Parsley, for serving
PREPARATION
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
4. Arrange mixture on parchment paper-lined baking sheet and bake for 8 minutes. Flip the mushrooms and continue baking for 8-9 minutes, or until mushrooms are crispy and brown.
5. Cool mushroom slices on baking sheet.
6. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
7. Drain water from pasta and return pasta to pot.
8. Add the sauce and stir until pasta is well-coated.
9. Mix in mushroom bacon.
10. Top with parsley, and enjoy!
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How to Make Vegetarian Carbonara with Three-Michelin-Star Chef Enrico Bartolini
Learn how to make a vegetarian carbonara with the three-Michelin-starred chef Enrico Bartolini. Cooking closer, faster and more direct than you’ve ever seen before.
To prepare the veggie carbonara, all you need is: 1 red pepper, 200 g of pecorino cheese, 100 g of tapioca flour, 100 g of soy sauce, 150 g of butter, 4 eggs, 3 g of dried green pepper, red garlic, carosello (a vegetable between a watermelon and zucchini) and zucchini plants (the protagonist of the recipe).
By watching this recipe through the eyes of the chef, you’ll get the top tips and tricks, and learn how to cook a gluten-free pasta from scratch without using the regular rigatoni or penne pasta.
The vegetarian pasta is made by cutting zucchini plants diagonally in the shape of a pasta penne. The roasted and dried red pepper marinated in soy sauce will replace the pancetta. Watch more to learn the rest.
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Chicken Carbonara: easy, creamy chicken pasta recipe! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
375 grams spaghetti (about ¾ pound)
3 strips thick cut bacon (chopped)
½ onion (finely chopped)
2 boneless, skinless chicken breasts (300-400 grams) cut into 1 pieces
2 teaspoons minced garlic (about 3 cloves)
4 large eggs
½ cup heavy whipping cream
¼ cup shredded Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and add the spaghetti. Cook the spaghetti to al dente according to the package instructions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until browned. Remove with a slotted spoon and set on paper towel to drain.
In the same skillet, cook the onion until softened. Add the chicken pieces and cook until done, about 5-7 minutes on medium high heat (checking that the internal temperature is 165 degrees F with a meat thermometer is the best way to know if it's done).
Add the garlic to the chicken and cook 1 minute. Turn off the heat but leave the skillet on the stove.
Drain the spaghetti, reserving 1 cup pasta water, and add pasta to the pan.
In a medium bowl, whisk together eggs, cream, Parmesan, salt and pepper.
Add bacon and egg mixture to pan, stir in ¼ cup pasta water and continue stirring and adding pasta water until the sauce comes together. If desired, you can turn the skillet on to medium-low heat to cook the sauce, though there is enough heat in the pan to cook the eggs.
Serve with fresh Parmesan and fresh chopped parsley if desired.