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Carbonara with Vegetables

Carbonara With Vegetables

Carbonara is one of the most known Italian spaghetti sauce together with Bolognese sauce. Carbonara sauce is originally prepared with panccheta that is non-smoked Italian bacon. and sauce made of cooking creme and egg yolks with Parmesan cheese or Pecorino.

By my opinion vegetables make the best pasta dishes, so I would suggest to you to try this Carbonara with vegetables. I tried various vegetables but I believe that the eggplant gives that special carbonara like flavor together with the nutmeg.
This pasta carbonara is the one I believe you are going to keep in your cookbook.

INGREDIENTS  for 4 dishes:

300gr. spaghetti, cooked al-dente

1 onion, chopped

2 cloves garlic, chopped

1 medium sized zucchini, cut on cubes

2 medium sized eggplants, cut on cubes

2 carrots, cut on cubes

1 green bell pepper, cut on cubes or slices

3 tablespoons olive oil

1/2 table spoon salt

2 egg yolks

1/2 cup (100 ml) cooking creme or heavy cream

1/4 teaspoon ground nutmeg

50 gr. Parmesan, grated

Saute the onion and garlic with the olive oil. Add the vegetables the salt, cover the skillet or the pan and let the vegetables sweat and be cooked in their own juices for half and hour on low temperature.

Beat the two egg yolks in a bowl. Freeze the egg whites for another use if you can not use them in your today’s menu. Add half of the grated Parmesan cheese and the cooking creme, or heavy creme if you prefer. If this sauce is too thick you can add several tablespoons from the water where your pasta was cooked.

After half an hour uncover the skillet. Add the boiled spaghetti inside, stir and cook for 2 minutes so flavors mix well. Now add the egg sauce and stir for one minute. Do not cook longer, a minute is enough for the egg to be safe and that way your carbonara is not going to become a scrambled egg pasta carbonara.

Serve warm and top with grated Parmesan cheese and white pepper.

Menu Ideas