me want to share a recipe vegetarian pasta carbonara that is appetizing? How to prepare it is indeed very easy. If you want to make vegetarian pasta carbonara which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of vegetarian pasta carbonara, start from the type of ingredients, then selection of fresh ingredients |good, until how to make and serve. No need bewildered if want prepare vegetarian pasta carbonara delicious as long as you know the trick then this dish can become treat special. And worthy of serving for anyone.

Ingredients and seasonings must exist for make

1. Prepare 16 oz dry spaghetti
2. Prepare 5 small zucchini, cut in half lengthwise, then in half across (could use less to reduce cook time)
3. Prepare 24 cherry tomatoes, halved
4. Take 3 tbsp extra virgin olive oil plus one more for drizzling at the end
5. Prepare 6 cloves garlic, minced
6. Take 4 large eggs
7. Prepare 1.5 cups Pecorino cheese, grated (substitute Parmesan)
8. Take 1/4-1/2 tsp salt
9. Prepare 1/4-1/2 tsp pepper
10. Take 9 tbsp pasta water
11. Prepare 3 tbsp pine nuts

Stop the heat and leave aside. In a skillet, melt the butter, then stir in the cheeses, ¼ cup pasta water, and ¼ teaspoon kosher salt. Stir in the pasta and vegetables until creamy over low heat, adding more pasta water if necessary (note that the mozzarella will stick together in some places). Preparation Heat the oil in a large nonstick skillet over medium heat.

Step by step to make Vegetarian Pasta Carbonara:

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.
9. Done and ready to serve!

Meanwhile, cook the pasta in a. Add the cooked pasta to the pan and toss to combine. In a medium size bowl, whisk the eggs and egg yolk with the smoked mozzarella to combine. Slowly whisk in the reserved pasta cooking water. Set the pan with the pasta back on the burner, with the heat set to medium-low.

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