Vegetarian Pasta Carbonara
Cooking Instructions
- 1
Cook the pasta according to the directions on the box.
- 2
While the pasta is cooking, heat a large frying pan on medium and add olive oil, and prepare the zucchini, and tomatoes.
- 3
In the frying pan, sauté zucchini for 12-15 minutes, until most of the zucchini is browned on the sides. (This will take less time with fewer zucchini sticks). Add garlic and sauté for about 1 minute. Add cherry tomatoes and 1/4 tsp salt and turn off the heat.
- 4
To create the sauce, put eggs, cheese, rest of the salt, and 1/8 tsp pepper into a large bowl. Whisk everything together for a few seconds. The result should be a pretty thick compound.
- 5
Once the pasta is almost ready, take 3 tbsp of boiling pasta water and add them to the bowl with cheese and eggs. The water will cook the eggs, making them safe to eat. Mix the bowl more until a creamy sauce develops.
- 6
When the pasta is ready, drain about 6 tbsp of water and set aside. Drain the rest of the water and add the pasta to the frying pan with the zucchini and tomatoes. Toss for 1 minute on medium heat.
- 7
Turn off the heat and add the creamy sauce mixture to the pan. Gently toss everything together. If the sauce is too thick, add some of the reserved pasta water.
- 8
Garnish with the remaining 1/4 tsp pepper and add the pine nuts and drizzle 1tbsp olive oil.
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