Vegetarian Carbonara Recipe | Bon Appetit


This dish came out excellent. I subbed the asparagus for broccoli and this was really delicious. I also added a bit more paprika since I know my spice taste requires more than most. I’ve never tried the “original” version since I have been vegetarian my whole life so I can’t comment on the difference but it was very good.

Anonymous05/15/20

Delicious! I only added 1 cup of liquid pasta water and more pasta and was so good!

Anonymous05/13/20

Made with fettuccine and it felt like too substantial a noodle. I would make it again, but with spaghetti instead. A comforting bowl of carbs, for when that’s what you need.

AnonymousMinneapolis, Minnesota05/10/20

Loved this! Made it for my parents, including my dad who usually refuses a dinner that’s meatless, but this sent him back for seconds!

AnonymousMinnesota05/09/20

I had my doubts. Vegetarian Carbonara sounded like an oxymoron. I’m a carbonara traditionalist. But I loved this recipe. I love this carbonara in a different way. Followed the recipe to a T, but I swapped in rigatoni (Tunnels, Carla! Tunnels!), and that ruled stayed true in this vegetarian version, too – the asparagus would find its way into the ‘tonis and make for an adorable and satisfying bite. Make this dish.

haleyfreedlundSeattle, WA05/06/20

This was fantastic and worked perfectly by following the instructions. I didn’t have smoked paprika but regular paprika was a fine substitute. I’m convinced you don’t need meat to make a delicious bowl of carbonara. Thanks Carla!

Jimmy PooterinoBoise05/05/20

Not sure how I feel about this, adding anything even remotely healthy looking to a carbonara sounds like sacrilege to me. However, I did happen to have some leftover asparagus, so this was a good excuse to use them up. The end result turned out okay, but I guess almost anything would taste nice when paired with a creamy-cheesy-carb(onara)y base. This is not going to be my fave veggie carbonara ever, but it’s certainly a nice trick to pull when you have no idea what to do with those extra spears of asparagus in your fridge.

jnoemiHungary04/30/20

I’ve been skittish around pasta since the “carbs are evil” days; the idea of tempering an egg (why?!?) scared me to no end. I plunged in and made this for our 8th wedding anniversary dinner and huzzah! Accessible to tempering newbs like me, super delicious [especially with asparagus from our garden, lucky us] – huzzah! We carbo-loaded enough to run several imaginary 5ks. Thank you!

AnonymousHardin, Illinois04/29/20



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