Spaghetti carbonara The vegetarian option

The origin of spaghetti carbonara is uncertain and it is attributed to the Carbonari of Umbria, precisely to Ippolito Cavalcanti (a Neapolitan chef who published the recipe on his book).

Ippolito Cavalcanti


4 onions


100 grams of green beans

1 deciliter of fresh cream

50 grams of Parmesan cheese

350 grams of pasta

White pepper

An half of red pepper

100 grams of fresh peas


2 yolks of eggs


Cut the onions in half and slice them thinly.

Cut the pepper into thin slices.

Clean the beans and cut them in the shape of nut.


Merge all, add the peas and cook all on a slow fire with 4 spoons of olive oil, salt and pepper.

Meanwhile, cook the pasta. Mix the egg yolks with the cream, chopped chives and Parmesan.


Add the sauce to the pasta (well drained), and as a topping, mix the vegetables and combine them.

Spaghetti carbonara

Your spaghetti carbonara are ready. Now you can eat them.

We have chosen this recipe because we had already prepared it together and we liked the pairings of the ingredients. The end result was very good.

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