Pasta alla carbonara recipe: all vegetarian and vegan variants

    Uhm what a desire for carbonara! But without bacon and eggs what is carbonara? Great!! By replacing traditional ingredients such as meat and egg with vegetables or vegetable products, you can create delicious and delicious recipes vegetarian carbonara or even vegan while keeping the preparation procedure.

    So let's start immediately with a simple and quick recipe to prepare delicious spaghetti alla Carbonara Vegan eliminating bacon and eggs!

    1. Vegan Carbonara Spaghetti

    Pasta alla carbonara recipe: all vegetarian and vegan variants

    Ingredients for 4 people)

    • 400 grams of spaghetti
    • three or four slices of sliced seitan
    • 1 stick of fresh tofu
    • 1 medium onion
    • 1/2 glass of extra virgin olive oil
    • saffron
    • salt black pepper or ginger
    • of your choice: 70ml of vegetable cream


    Put the oil in the pan with the finely sliced ​​onion. Add the sliced ​​seitan cut into one centimeter squares and let the onion brown.

    Blanch the tofu (four minutes), drain, mash and knead it with a fork. Add it saffron and mix (it must be dry and grainy and yellow in color, as if it were egg). Add the tofu in the pan (and the cream if you prefer) and let it cook for a minute adding it ginger. Drain the spaghetti al dente and toss by tossing them in a pan for a few moments.

    Serve the carbonara immediately, hot.

    Vegetarian Carbonara Recipes

    While for those who really do not want to give up eggs here are some suggestions for creating tasty dishes of vegetarian carbonara!

    2. Spaghetti (or fettuccine) alla Carbonara with Zucchini and Asparagus

    Pasta alla carbonara recipe: all vegetarian and vegan variants

    Ingredients for 4 people)

    • 400gr. of thick spaghetti (or fettuccine)
    • 3 zucchini
    • a bunch of asparagus
    • 1 medium onion
    • 4 eggs (2 whole + 2 yolks)
    • 200 gr. of Parmesan cheese
    • salt, black pepper
    • extra virgin olive oil


    Cut the courgettes into not too small cubes, boil them asparagus in lightly salted water keeping them al dente.

    Clean the onion and chop coarsely, cut the asparagus stalks until they are tender and not fibrous. Brown everything in a little extra virgin olive oil. Keep the heads of the asparagus for the final garnish of the dishes.

    Fry the zucchini cubes in a little oil until golden.

    Add them to the onion and asparagus, sauté everything for a few moments, add salt and leave to flavor.

    Cook the pasta in abundant salted water and when it is still very al dente, drain it. Pour it into the pan and sauté for a few minutes with the mixture of vegetables over high heat (if necessary add a little cooking water).

    Turn off the flame and add the beaten eggs with Parmesan, a little salt and pepper according to your taste.

    Stir quickly but gently.

    Serve and enjoy.

    3. Wholemeal Farfalle alla Carbonara with Peppers and Aubergines

    Pasta alla carbonara recipe: all vegetarian and vegan variants

    Ingredients for people 4

    • 400g. of whole butterflies
    • 1 red pepper
    • 1 eggplant
    • celery
    • 1 clove of garlic
    • 2 eggs
    • grated Parmesan cheese
    • 1 red pepper
    • 1 sprig of marjoram
    • 4 tablespoons of extra virgin olive oil
    • sale


    Cut the pepper, aubergine and celery into small cubes. Peel the garlic clove and mash it. In a large pan pour 2 tablespoons of oil, the garlic clove and a piece of chilli. Heat the oil over low heat for about a minute. Then add the pepper, aubergine and celery, and cook for about 2-3 minutes.

    On a higher heat, add the marjoram and cook for about 15 minutes.

    Cook the fusilli in salted water.

    Turn off the heat. Meanwhile, put the eggs in a small bowl with the remaining oil, add the Parmesan and mix thoroughly to make the mixture creamy.

    Drain the pasta al dente and pour it into the pan with the vegetables, adding the egg cream and Parmesan cheese. Turn on the heat, mix carefully and cook for about 2 minutes.

    Serve immediately very hot.

    4 Bavette alla Carbonara with Zucchini and Eggplant

    Pasta alla carbonara recipe: all vegetarian and vegan variants

    Ingredients for 4 people)

    • 400gr of bibs
    • 2 carrots
    • 2 zucchini
    • Eggplant 2
    • 2 eggs
    • 60g grated parmesan
    • extra virgin olive oil
    • salt and pepper


    Cut the carrots, aubergines and courgettes into cubes. Put a drizzle of extra virgin olive oil in a pan and add the freshly cut vegetables. Add salt and sauté them over high heat for a few moments. Then close with a lid and let it cook for about 15 minutes over low heat.

    In the meantime, cook the bavette in plenty of boiling salted water.

    Take the two eggs and beat them in a dish with salt and pepper for about a minute.

    Then add half of the grated Parmesan to the eggs and continue to beat for about 30 seconds until the mixture becomes homogeneous.

    When the pasta is cooked, drain it al dente and pour it into the pan with the vegetables. It is important that the pan stove is off before you even pour the eggs. Pour in the eggs and add the remaining grated Parmesan, then mix quickly.

    Serve hot adding a drizzle of raw oil.

    5 Whole Wheat Tagliatelle alla Carbonara with Zucchini Flowers and Pecorino

    Pasta alla carbonara recipe: all vegetarian and vegan variants

    Ingredients for 4 people)

    • 400 g of wholemeal noodles
    • 200 g of courgette flowers
    • 100g of pecorino your city
    • 6 tablespoons of extra virgin olive oil
    • 4 or 5 fresh basil leaves
    • salt and black pepper


    Wash and gently clean i courgette flowers. Pour the oil into a pan and gently wilt the flowers, cutting them in half if they are very large. Add a few basil leaves, leaving the oil to perfume for a couple of minutes and then turn off the heat.

    Cook the tagliatelle in abundant salted water. Meanwhile, in a bowl, beat the eggs with salt, a little pecorino cheese and a pinch of pepper. Drain the pasta al dente.

    Turn the heat back on under the pan and sauté the noodles mixing them with the flowers and basil until they are well seasoned. Pour the contents of the pan into the pan where you cooked the pasta, add the contents of the bowl, a little more pepper and pecorino cheese and mix quickly.

    Serve garnishing the hot dish with a few fresh basil leaves.

    And if these 5 variations have not satisfied your green palate, you can take a look at the recipe for vegetarian carbonara of Verdiana provided on the occasion of the world vegetarian day.

    Enjoy your meal!

    Gloria Mastrantonio

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