Vegetarian Bucatini Carbonara Recipe

Vegetarian Bucatini Carbonara Recipe

Feeling adventurous? Buck tradition and infuse some color and healthy nutrients into your carbonara pasta with fresh asparagus, broccoli, peas and mushrooms. And, if you’re feeling fancy, try swapping Barilla® Collezione Bucatini pasta for traditional spaghetti. Made from the finest durum wheat, Barilla® Collezione is crafted using traditional Italian bronze plates for a homemade "al dente" texture that perfectly holds sauces every time.

Vegetarian Bucatini Carbonara Recipe

Serves 8

1 box Bucatini
5 egg yolks 
¾ cup Romano cheese
1 leek, julienned 
2 tablespoons extra virgin olive oil 
2 cups button mushrooms, quartered
1 bunch broccoli rabe tops, cut into 1-inch pieces
1 bunch asparagus, sliced
¾ cup spring peas 
Salt and pepper, to taste

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, mix 5 egg yolks with ¾ cup Romano cheese, then season with black pepper and set aside. 
3. In a skillet, sauté julienned leek with extra-virgin olive oil. Add quartered button mushrooms and 1-inch pieces of broccoli rabe tops and sauté for 2 minutes over high heat.
4. Next, add sliced asparagus and spring peas, season with salt and pepper and sauté for two minutes. 
5. Drain pasta, toss with veggies, stir in yolk and cheese mixture and serve immediately.

Photo Credit and Recipe Credit: Chef Lorenzo Boni

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