7 ways to make your pasta carbonara vegetarian
Pasta carbonara is a classic and a favorite among Italians. A favorite that is fiercely protected. No garlic, no ham, no cream, no fresh herbs. But our colleague Minne from Italiamo has guts. She has found 7 ways to make pasta carbonara vegetarian. ‘Just don’t call it classic, or you’ll be starting a fight with Italy,’ says Minne.
The original recipe for carbonara is made with guanciale, pork jowl bacon. This provides the salty, crispy element that works so well with the creaminess of the egg. But hey, you can simply leave it out and replace it with vegetarian options.
1. Use artichoke in your carbonara
This is a golden tip from Ghislaine (@veggilaine), who prefers to make carbonara with canned artichoke. This is originally a recipe from the New York Times. If you use artichoke preserved in oil, it provides exactly the saltiness you’re looking for in carbonara.
2. With vegetarian bacon bits
This may be stating the obvious, but vegetarian bacon bits work brilliantly in pasta carbonara. Minne: ‘If you can choose smoked bacon bits, I would go for those. Since they often lack the fattiness, it’s a good idea to fry them in plenty of butter or oil.’
3. Crispy oyster mushroom
The oyster mushroom is an all-rounder in vegetarian cuisine (as in the vegetarian bitterballen from Kwekkeboom, for example), and it comes in handy here too. You can fry them until nicely crisp over high heat. This gives you the effect of guanciale. It is important to season the oyster mushrooms well with salt and pepper. The salt also makes the mushrooms crispier as they fry. The combination of mushrooms and egg works extremely well together.
4. Green asparagus
This is a spring pasta. Since green asparagus pairs well with pasta and egg, this is a match that was bound to happen. It’s a good idea to cut the green asparagus into small pieces and boil or fry them. Green asparagus has a fresher effect than artichoke or mushrooms, for example. It’s also delicious to add some grated lemon zest to the sauce.
5. Sun-dried tomato
Sun-dried tomatoes come quite close to the effect you would normally get from guanciale. They are fairly salty and preserved in oil, so they are fatty too. You could optionally use some pine nuts as a topping.
6. Leek belongs in it
Just like asparagus, artichoke and oyster mushrooms, leek works very well in pasta carbonara. The flavor of leek is somewhat more pronounced than the suggestions above. Once again, it is important to season the leek sufficiently with salt and pepper.
7. Smoked almonds
It may sound a little strange, but smoked almonds are delicious in pasta carbonara. Smoked almonds are often used in vegetarian recipes to mimic the effect of bacon bits. You could also combine one of the vegetables mentioned above, such as leek, with smoked almonds. Go a little crazy—you only live once.
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Source: Italiamo
