Meatless Carbonara
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 173
- Sodium
- 338
- Total: 30 min
- Active: 25 min
Ingredients
Kosher salt
1/4 cup diced sun-dried tomatoes (not packed in oil)
1/4 teaspoon hickory-flavored liquid smoke, plus 3 to 4 drops
2 large eggs plus 2 egg yolks
1 cup finely grated Pecorino Romano cheese (about 1 ounce)
2 teaspoons white miso paste
Freshly ground black pepper
12 ounces spaghetti
1/4 cup extra-virgin olive oil
1 clove garlic, finely grated
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.