Delicious Recipes

Vegetarian Carbonara with Artichokes

in cucina con pina

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in

Vegetarian Carbonara with artichokes, today is Carbonara Day, what better occasion to try a nice vegetarian carbonara. Let’s say that not everyone likes to eat meat and therefore has embraced this vegetarian lifestyle. But there are also those who, given the moment, don’t exactly have all the ingredients available at home. I categorize myself precisely in the middle, for one, I love to experiment, and I find that this recipe pleasantly surprised me. Given my not-so-young age, I think my diet is oriented towards lighter or plant-based foods.

  • Difficulty: Easy
  • Cost: Economic
  • Preparation time: 10 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: Spring, Summer
569.00 Kcal
calories per serving
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  • Energy 569.00 (Kcal)
  • Carbohydrates 48.96 (g) of which sugars 2.09 (g)
  • Proteins 20.92 (g)
  • Fat 28.13 (g) of which saturated 9.04 (g)of which unsaturated 2.38 (g)
  • Fibers 10.51 (g)
  • Sodium 2,962.03 (mg)

Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Necessary Ingredients for Preparing Vegetarian Carbonara with Artichokes

  • 1 artichoke
  • 7 oz spaghetti
  • 2 eggs
  • 2 oz pecorino romano
  • to taste Salt
  • 2 tbsp Extra virgin olive oil
  • 1 pinch Black pepper
  • 1 glass white wine
  • 1 lemon

Necessary Tools for Preparing Vegetarian Carbonara with Artichokes

  • Pot
  • Frying Pan
  • Grater
  • Colander

Preparation of Vegetarian Carbonara

  • Clean the artichoke by removing the outer leaves, the most fibrous ones until you see the lighter ones. Then cut the stem and scrape to remove the fibrous part. Put it in cold water with the lemon to prevent it from darkening, cut it into thin slices.

  • Cook the artichoke in a pan with a drizzle of oil. As soon as it turns golden, deglaze with the wine and let it cook for 10 minutes, season with salt and pepper.

  • Meanwhile, beat the eggs with the grated pecorino

  • until it becomes a nice creamy mixture

  • Prepare the pasta al dente

  • Remove the pasta and toss it in the pan with the artichokes. Off the heat, add the egg and pecorino cream.

  • The vegetarian carbonara with artichokes is ready.

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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