Veggie spaghetti carbonara recipe
A carbonara doesn't need cured meat in order to be delicious. This recipe for veggie spaghetti carbonara is creamy, unctuous and gets its smoky flavour from finely chopped roasted peppers. Best served immediately, scattered with mozzarella and basil. See method
- 325g spaghetti
- 100g frozen peas
- 100g frozen broad beans
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 75g roasted peppers in oil, drained, finely chopped
- 3 large eggs
- 4tbsp double cream
- 150g mozzarella, coarsely grated
- good handful basil, chopped, plus a few extra small leaves to garnish
If you haven't got spaghetti, try using linguine instead
Each serving contains
of the reference intake
- Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions, adding the peas for the last 3 minutes of cooking time.
- While the spaghetti is cooking, cook the broad beans in boiling water for 4-5 minutes, then drain in a sieve - and to remove the skins, cool the beans under the cold tap then pop them out of their skins. Set aside. Heat the oil in a large frying pan then fry the onion for 4-5 minutes until turning brown. Stir in the garlic and fry for another minute. Tip in the peppers and beans and keep warm. Beat the eggs, stir in the cream and two thirds of the mozzarella, then season with salt and pepper.
- Drain the spaghetti in a colander over a bowl, so you can reserve a little of the pasta water, then drop the spaghetti and peas into the frying pan. Take the pan off the heat, pour the egg mixture into the pan, scatter in the chopped basil and stir together to coat well, adding a little of the pasta water to give enough sauce. Season to taste. Serve immediately, scattered with the rest of the mozzarella and extra basil - and offer a bowl of grated parmesan on the side for sprinkling.
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If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.