Vegetarian Spaghetti Carbonara
INGREDIENTS
5 strips vegetarian bacon (my favorite brand is Morningstar Farms)
2 eggs, beaten
4 cloves garlic
1 tablespoon olive oil
About 1/2 cup of grated parmesan cheese
1/2 pound dry spaghetti
MAKES: 2 generous servings
METHOD:
1. Fill a pot with water, put it on the stove and turn on high. As you are cooking the sauce, make sure to check on the water, and when it's boiling, add the spaghetti. When the spaghetti is "al dente" (fully cooked but still firm when you bite it), drain it.
2. Cook the vegetarian bacon until it is crispy. Follow the package directions, as each brand is a little bit different.
3. Peel and mince the garlic (chop until very small).
4. Pour the olive oil into a large, deep saucepan. Set on medium.
5. When the oil is hot, add the garlic and beging to saute (stir so that it cooks evenly).
6. Check the bacon. If it's fully cooked, remove from the pan and let it cool.
7. Saute the garlic until it's soft and feels slightly sticky when you stir it.
8. Crumble the bacon into small pieces and add to the pan.
9. Check the spaghetti. If it's not yet done, take the garlic and bacon off the burner until the pasta's done. Once the pasta's done and drained, go on to step 10.
10. Add the spaghetti to the pan (make sure it's still set on medium). Toss and stir until the sauce is evenly distributed.
11. Add the beaten eggs to the pan too. Toss and stir some more until the pasta is evenly coated AND the egg has started to get firm (but stop before it begins to actually scramble).
12. Serve the spaghetti onto plates and top with parmesan cheese to taste.
Published by Rose H.
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