A Vegetarian Carbonara

Crispo in New York City serves a spaghetti carbonara for the record books.  But, as a non-meat eater, I've only sampled a noodle or two...never the full monty, if you will.  Meaning, a spaghetti, egg, parmesan and bacon rich bite.  My husband loves it, so I figured I'd attempt a recreation at home, vegetarian style.  

Plus we were gifted T H R E E  D O Z E N farm-fresh eggs from upstate New York.  Heavenly! This was a perfect use for those little jewels.  Thank you, Jason and Lauren!  

Of course, you could add crispy bacon or pancetta to this recipe, but it really is quite good on its own.  

Ingredients for two servings:

1 1/2C dry penne pasta, or other pasta of your choice (we used whole wheat)

1C peas

1/3C shredded parmesan + more for garnish

2 tbsp ricotta

2 eggs

kosher salt + cracked black pepper + red pepper flakes to taste

1 tsp flour (we used whole wheat)

Directions:

1. Cook pasta according to box directions

2. Whisk eggs, cheese, half the flour, a pinch each: kosher salt, cracked black pepper, red pepper

3. Reserve at least 1/4C pasta water before draining once the pasta is cooked

4. Drain pasta, return to pot, turn off burner

5. Add peas and egg and cheese mixture to the pasta and whisk very quickly to combine for at least one minute (do not stop whisking!) 
6. If the sauce is too thick, add a splash of the pasta water and whisk to combine

7. If the sauce is too thin, add another sprinkle of flour and whisk to combine

8. Top with more parmesan cheese, kosher salt + cracked black pepper + red pepper flakes to taste and serve immediately

what you'll need

cheese

eggs, cheese, spices

finished product

we prefer a thicker sauce, so we only added 

a small splash of pasta water

Essentially a one pot dinner, this recipe is a perfect dinner for one: it's quick and easy, with little cleanup.  

Have you ever made your own carbonara at home?  What is your favorite pasta?  I'd love to hear from you if you try this recipe.  Hope you enjoy...

xx,

Mrs. Wolf