Vegetarian Carbonara Recipe
Vegetarian carbonara recipe, buttery peas, eggs, pasta and a pistachio crumble!
Ingredients
- 9 oz dry spaghetti (250 g)
- 5,5 oz frozen green peas (155 g)
- a good handful pistachio nuts
- 1 tbsp unsalted butter
- 3 medium eggs
- pepper
- salt
Instructions
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Transfer the salted pistachio nuts to a clean blender and pulse into a fine crumble and put this aside until needed for garnish later on.
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Fill a large and high pan with water, season with a good dash of salt and place it over high heat. Bring it to a rolling boil and then add the pasta to the hot water.
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Cook until tender. In the meantime add the butter to a large casserole and place it over medium heat until melted. Then stir in the frozen green peas. Season with a little pepper and salt.
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Gently cook the peas until fully thawed and warmed through but still crunchy. Then turn the heat off for now. Break the eggs in a small cup and season with a little pinch of pepper and salt. Beat the eggs until foamy and put this aside.
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Once the pasta is cooked and tender, drain it and immediately transfer it to the pan with the buttery green peas together with the beaten egg.
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Place the casserole over low heat again. Stir constantly for a minute until the egg has more or less set and coats the pasta nicely. Check the seasoning and add extra pepper or salt to taste if necessary. Transfer the pasta onto plates. Top with the peas and the pistachio crumble from the blender. Finish with a last sprinkle of salt and serve immediately.