Simple Way to Make Award-winning My take on veggie carbonara

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

My take on veggie carbonara is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. My take on veggie carbonara is something that I have loved my whole life.

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

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