Vegetarian Carbonara with Peas

Name: Vegetarian Carbonara with Peas
Total time: 1200 s
Yield: 2 servings
Ingredients: 7 ounces spaghetti (about 200 grams); 1 cup peas (about 130 grams); 2 eggs; 3 tablespoons Pecorino cheese; extra virgin olive oil; salt; ground black pepper

Flavia Giordano @flavia

Malmo, Skåne, Svezia

This is not the original carbonara recipe but a springtime vegetarian variation. The beauty of this carbonara is that you can change the vegetables according to the season: artichokes or fava beans in spring, zucchini in summer, mushrooms in fall.

Flavia Giordano @flavia

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Ingredients

20 minutes

2 servings

7 ouncesspaghetti (about 200 grams)
1 cuppeas (about 130 grams)
2eggs
3 tablespoonsPecorino cheese
extra virgin olive oil
salt
ground black pepper

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Steps

20 minutes

1

Boil 2 quarts of water and cook the spaghetti.
2

In a bowl, beat the eggs with a pinch of salt, plenty of ground black pepper, and 3 tablespoons of Pecorino Romano cheese.
3

In a pan, sauté the peas for 5 minutes with a couple of tablespoons of olive oil.
4

Drain the pasta and toss it for a few seconds in the pan with the peas. Transfer the pasta to a large bowl and add the egg and cheese mixture. Mix quickly and serve with a sprinkle of Pecorino and black pepper.