Simple Way to Make Homemade My take on veggie carbonara

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy My take on veggie carbonara. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from My take on veggie carbonara, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My take on veggie carbonara delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My take on veggie carbonara is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My take on veggie carbonara estimated approx 20 mins (including prep time).

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

I love carbonara so much but sometimes I don’t want the super full feeling that goes with a plateful of that creamy goodness. This combines some of the cooking methods but it’s much lighter, making it a delicious summer meal.

Ingredients and spices that need to be Take to make My take on veggie carbonara:

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

Steps to make 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.

While this is by no means the end all be guide to cooking easy and quick lunches it is great food for thought. The hope is that this will get your creative juices flowing so you can prepare excellent lunches for the own family without the need to do too horribly much heavy cooking through the process.

So that is going to wrap this up for this exceptional food How to Prepare Speedy My take on veggie carbonara. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!