Recipe of Homemade My take on veggie carbonara

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, my take on veggie carbonara. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

My take on veggie carbonara is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. My take on veggie carbonara is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook my take on veggie carbonara using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My take on veggie carbonara:

1. Take 2 cloves garlic
2. Make ready 1 bag kale
3. Prepare 1 box chestnut mushrooms (250g)
4. Make ready 3 large egg yolks
5. Prepare 1-2 handfuls grated Parmesan - approx 50g
6. Prepare 200 g dried spaghetti
7. Prepare Seasoning
8. Make ready Olive oil
9. Make ready 1 tbsp truffle oil (optional)

Steps to make My take on veggie carbonara:

1. Boil a full kettle of water and separate the egg yolks into a bowl (you can use the whites for an omelette or something). Grate the Parmesan, slice the mushrooms and crush the garlic.
2. Put the pasta in a large pot, season with salt and cover with boiling water.
3. While the pasta is cooking, heat a large pan with a tbsp olive oil. Fry the garlic but don’t brown it. Then add the mushrooms and fry for a couple of minutes. Season with a little salt and pepper and then add the kale. Add a bit more oil if needed and cook until the kale starts to soften. Then remove from the heat until the pasta is cooked
4. One the pasta is al dente, drain, reserving about 1 cup of cooking water. Add the pasta to the vegetables with a good splash of cooking water and heat gentle for a minute. Meanwhile add the Parmesan to the egg yolks and mix together.
5. Remove the pan from the heat and add the egg mixture. The remaining heat should cook but not scramble the egg. Add a little more cooking water to create a light and smooth coating on the pasta.
6. Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper.

So that is going to wrap it up for this special food my take on veggie carbonara recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!