Vegetable Carbonara

Vegetable Carbonara is a vegetarian alternative to the famous Spaghetti Alla Carbonara, which is made with pancetta, eggs, and parmesan cheese. It is a very refreshing pasta, which can be made with asparagus instead of zucchini. This also gives you the chance to cook fennel, a highly aromatic herb.

Ingredients

2 garlic bulbs

4 large eggs

2 tablespoons olive oil

1 large red onion, thinly sliced

1 fennel bulb, thinly sliced (white part only)

3 zucchinis, cut in julienne

500g spaghetti

3/4 cup grated parmesan cheese

Fresh Basil

Salt and Pepper

Reserved cooking water.

Directions

1. Start by roasting garlic. Follow this link if you do not know how to do so. Extract garlic from membrane and reduce in puree. In a small bowl, mix eggs with garlic puree. Set aside.

2. In a large skillet, on medium-high heat, caramelize onions and fennel. Add zucchini and salt. Continue to cook until tender, about 3 more minutes.

3. In a large pot of salted water, cook pasta until al dente. Reserve some cooking water.

4. In a large serving bowl, mix pasta and vegetables. Add parmesan cheese, egg mixture, chopped basil and lots of black pepper. Mix well. If pasta is too dry, add some of the reserved water. 

(Original recipe can be found in Pasta Et Cetera  by Josee DiStasio, p. 110)