Vegetarian carbonara
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g asparagus tips
- 100g peas
- 1 clove garlic, crushed
- olive oil
- 150g linguine
- 1 egg yolk
- 100ml double cream
- (or vegetarian alternative) 25g parmesan, finely grated
Method
- STEP 1
Cook the asparagus until just tender, adding the peas for the last 2 minutes of cooking. Scoop out. Cook the linguine (you can use the same water).
- STEP 2
Cook the garlic in a splash of olive oil for 2 minutes, then add the asparagus and peas and cook for a minute.
- STEP 3
Whisk the egg yolk, cream and parmesan and season well.
- STEP 4
Lift the cooked linguine out of the water with tongs and add to the asparagus pan.
- STEP 5
Toss a couple of times then add the egg mix off the heat and keep tossing until everything is emulsified (add a couple of tbsp of pasta water to the pan if you need to).
- STEP 6
Serve with extra parmesan, if you like.
