Easy Veggie Carbonara takes the classic Italian dish and makes it accessible and healthier for everyone! It replaces the pancetta with spinach, making it almost Florentine in its composition, enhancing the creaminess and richness of the sauce. The cheese is sharp, the pasta tender, and the peas add just a touch of brightness! The breadcrumb topping is just the icing on the cake (metaphorically, of course)! Easy Veggie Carbonara really is a straightforward and simple meal that can help keep the pounds off!
Ingredients
- 10 cups water
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1 small clove garlic, minced
- 8 tablespoons parmesan cheese, grated, divided
- 3 tablespoons fresh parsley, finely chopped
- 3 large egg yolks
- 1 large egg
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 (9-ounce) package fresh tagliatelle or linguine
- 8 cups baby spinach
- 1 cup fresh or frozen peas
Directions
Step 1 –Bring the water in a large pot to a boil over high heat.
Step 2 –Heat the oil in a large skillet over medium-high heat.
Step 3 –Add the breadcrumbs and the garlic to the oil and cook, stirring frequently, until the breadcrumbs are toasted, about 2 minutes.
Step 4 –Transfer the breadcrumb mixture to a small bowl and stir in 2 tablespoons of the parmesan and the parsley.
Step 5 –Whisk the remaining parmesan, the egg yolk, the egg, the pepper, and the salt in a medium bowl.
Step 6 –Cook the pasta in the boiling water, stirring occasionally, for 1 minute.
Step 7 –Add the spinach and the peas to the pasta and cook until the pasta is tender, about 1 minute.
Step 8 –Reserve 1/4 cup of the pasta water.
Step 9 –Drain the pasta and place it in a large bowl.
Step 10 –Slowly whisk the reserved cooking water into the egg mixture.
Step 11 –Gradually add the sauce mixture to the pasta while the pasta is still hot and toss it with tongs as rapidly as possible.
Step 12 –Serve the pasta topped with the reserved breadcrumb mixture.
