Recipe by Eshun Mott, Photo by Maya Visnyei
Looking for a quick and easy meat-free meal? This vegetarian pasta carbonara is the answer.
1 lb. spaghetti
2 cup green peas, (fresh or frozen)
4 large eggs
1/2 cup finely grated Parmesan
2/3 cup finely grated smoked white cheddar
1/4-1/2 tsp black pepper
1/4 tsp salt
Bring a large pot of water to a boil. Add pasta and cook for 8 min or until al dente. Drain, reserving about ½ cup pasta cooking water.
Bring a small pot of water to a boil. Add peas and cook for 2 min or until tender and bright green. Drain.
Beat eggs in a large serving bowl. Stir in grated cheese and black pepper.
Add ¼ cup of reserved pasta cooking water in a slow steady stream (while stirring). Add hot pasta and use tongs to toss together until noodles are coated in sauce, adding a little extra pasta water to loosen if desired.
Stir in peas, then season with salt and pepper to taste.
Calories 682, Protein 33g, Carbohydrates 97g, Fat 17g, Fibre 8g, Sodium 519mg.