Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Meatless Carbonara
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 173 mg
- Sodium
- 338 mg
In this meatless take on a classic Roman pasta, extra egg yolks and olive oil help compensate for the lack of rich pork fat while lightly fried sundried tomatoes, garlic, miso and liquid smoke each add a savory layer of umami to the sauce. It may not taste exactly like the original, but is satisfying in its own rite.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 173 mg
- Sodium
- 338 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Combine the sun-dried tomatoes, 1/4 cup water and 1/4 teaspoon liquid smoke in a small bowl. Microwave until the tomatoes are very plump, about 1 minute. Let cool, then strain through a fine-mesh sieve, saving the infused water.
- Whisk the eggs and egg yolks in a medium bowl with the cheese, miso, remaining 3 to 4 drops of liquid smoke, a pinch of salt and 1/2 teaspoon pepper; set aside.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 2 cups cooking water, then drain.
- Meanwhile, combine the olive oil, sun-dried tomatoes and garlic in a large nonstick skillet over medium heat. Cook until the tomatoes are sizzling and the garlic is toasted, 2 to 3 minutes. Reduce the heat to low; add the spaghetti, reserved tomato soaking water and 3/4 cup pasta-cooking water and toss. Add the egg mixture and immediately toss until the cheese melts and the sauce starts to thicken; the sauce should be smooth and coat the spaghetti. Gradually add more of the reserved cooking water as needed if the sauce is too thick or clumpy; if you run out of cooking water, use hot tap water. Season with pepper.
