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Vegetarian “Spaghetti Carbonara”

“Classic” spaghetti carbonara involves bacon or pancetta. “Classic” spaghetti carbonara involves spaghetti. “Classic” spaghetti carbonara sometimes involves onions. This version of this dish features none of those classic items.

So, what’s left? Well, I do use the classic technique of adding beaten eggs to the cooked pasta, but vegetarian bacon and capers add the salty tang to my version of this unique and easy-to-make dish.

Megabeth’s “Spaghetti Carbonara”

– 1 box (8 oz) of whole wheat linguine
– 5 – 6 strips of vegetarian bacon
– two eggs (egg substitute equivalent to two eggs)
– two tablespoons capers
– grated parmesean cheese

Prepare linguini per package instructions until al dente. Meanwhile, pre-heat toaster oven (or oven) to 450 degrees. (Note: you can also use a saute pan to cook the bacon until crisp, if preferred.) Spray toaster tray or cookie sheet with non-stick cooking spray. Then spray lightly the top of the “bacon”.  Cook each side for about 3 minutes until desired crispiness is achieved. When cooked, cut “bacon” into small bite size pieces.

Crack two eggs in small bowl. Then whisk or beat with fork until blended.

When pasta is done cooking, drain and put in large bowl. Add beaten eggs to bowl and distribute through pasta. Add bacon pieces and capers. (Make sure pasta is still hot when adding the eggs. This is key to ensure the eggs are cooked thoroughly.) Sprinkle parmesean cheese into linguine until pasta is coated with it.

Serve with freshly ground pepper and enjoy.