Creamy Vegetarian Spaghetti Carbonara

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Creamy Vegetarian Spaghetti Carbonara

This Creamy Vegetarian Spaghetti Carbonara is a lighter twist on the classic Italian favourite, made without bacon but full of flavour. Wholemeal spaghetti is tossed with sautéed courgettes, sweet cherry tomatoes, and a rich Pecorino and egg yolk sauce that turns silky when mixed with hot pasta water. Finished with a sprinkle of black pepper, toasted pine nuts, and a drizzle of extra virgin olive oil, this dish is both wholesome and indulgent. It’s quick enough for a weeknight dinner yet elegant enough to serve to guests. Perfect for those looking for a meat-free pasta carbonara that doesn’t compromise on taste, this recipe brings together fresh Mediterranean ingredients and classic Italian cooking techniques in one comforting bowl.

Course Main Course, The Best Pasta Dishes

Cuisine Mediterranean

Keyword vegetarian carbonara, vegetarian pasta, wholemeal spaghetti recipe, creamy pasta carbonara, easy vegetarian dinner, Mediterranean pasta recipe, meat-free carbonara

Total Time 30

Servings

Calories 305kcal

Ingredients

¼ teaspoon black pepper
200 g cherry tomatoes
2 courgettes
2 egg yolks
15 ml extra virgin olive oil
2 garlic cloves
50 g Pecorino cheese
10 g pine nuts
¼ teaspoon salt
45 ml water from pasta pot
170 g wholemeal spaghetti

Instructions

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook until al dente.
Meanwhile, slice the courgettes into sticks about 1 cm thick.
In a large frying pan, heat the olive oil over medium heat and sauté the courgettes for 5–8 minutes until golden on both sides. Add the garlic and cook for 1 minute, then add the cherry tomatoes with a pinch of salt. Remove the pan from the heat.
To prepare the sauce, whisk together the egg yolks, Pecorino cheese, ⅛ teaspoon salt, and ⅛ teaspoon black pepper in a large bowl until thick and creamy.
Just before draining the pasta, take 45 ml of the boiling pasta water and add it to the egg and cheese mixture. Whisk again – the hot starchy water will create a smooth sauce and lightly cook the yolks.
Drain the pasta and add it to the pan with the courgettes and tomatoes. Toss gently for 1 minute over medium heat.
Remove from the heat and stir through the egg and Pecorino sauce, tossing until the pasta is evenly coated. If the sauce seems too thick, add a splash more pasta water.
Serve immediately, garnished with freshly ground black pepper, toasted pine nuts, and a drizzle of olive oil if desired.

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