Vegetarian Spaghetti 'Carbonara' Recipe
Prep Time:
20
minutes
Cook Time:
25
minutes
Servings:
4
Servings
Ingredients
  • 4 tablespoons olive oil, divided
  • ½ cup panko breadcrumbs
  • 3 teaspoons salt
  • 14 ounces spaghetti
  • 2 vegetarian sausages, finely chopped
  • 2 small zucchini, sliced
  • 2 cloves garlic, minced
  • 5 egg yolks
  • 1 cup grated Parmesan (rennet-free if vegetarian)
  • 1 teaspoon black pepper
  • ¼ cup basil leaves
Directions
  1. Place a pan over medium heat and add 1 tablespoon of the oil and the panko breadcrumbs.
  2. Allow the breadcrumbs to toast, stirring intermittently, until golden brown. Spoon into a bowl and set aside for later.
  3. Fill a large pot with water and the salt. Bring to the boil.
  4. Add the spaghetti and cook for 8 minutes or until al dente.
  5. Reserve 2 cups of the pasta water for later use.
  6. While the pasta is cooking, place a large pan over medium heat and add the remaining olive oil, vegetarian sausages, and sliced zucchini. Saute sausage and zucchini for 7 minutes or until golden brown.
  7. In the last minute of cooking, add the garlic and stir through until fragrant.
  8. In a small bowl, use a fork to mix together the egg yolks, grated Parmesan cheese, and pepper.
  9. Slowly add ¾ cup of the warm pasta water in a thin stream, mixing constantly with the fork. This will prevent the yolk from scrambling.
  10. Add the cooked spaghetti and the tempered egg yolks to the pan of zucchini and sausage. Heat over medium-low heat.
  11. Toss the sauce through the spaghetti until the sauce is silky, reduced, and coats the each strand of pasta. Loosen the sauce with additional remaining pasta water as needed.
  12. Immediately remove pan from heat and serve the vegetarian carbonara.
  13. Garnish each bowl with a sprinkle of toasted breadcrumbs and basil leaves.