Meatless Fettuccine Carbonara

This is one of my favorite pasta dishes even though it’s not really low in calories. The enjoyment of eating it makes up for that, though. It’s pretty quick and easy to make and there are many ways that you can add your own spin on it. Personally, I like it with mushrooms and truffle oil, but green peas, spinach, broccoli, cilantro, parsley and many other options work well also.

This version is with peas and broccoli

(4 servings)
1 lb dry fettuccine pasta
4 egg yolks
4 tbsp unsalted butter
1 cup grated parmesan or romano cheese (I like mixing both)
1/3 cup shredded mozzarella
1 large garlic clove (pressed)
½ cup vegetable stock or ½ bouillon cube
sea salt
black pepper
For mushrooms:
8 oz sliced mushrooms
2 tbsp soy sauce
3 tbsp olive oil
Optional additions:
Fresh cilantro leaves, Spinach leaves, Green Peas, Truffle Oil

1. Heat the oven to 350. Toss the mushrooms lightly in some olive oil and soy sauce, lay them in a single layers on a baking sheet and put in the oven. Bake for 15-20 minutes. (This can be done in advance)

2. Boil 3-4 quarts of water in a large pot with some vegetable stock or bouillon added to the water along with a tsp of salt. Add fettuccine to the water and stir. Set timer for 7 minutes.

3. While the pasta is boiling, put the butter and one pressed garlic clove in a large saucepan and let the butter melt. Then add the cheese gradually while stirring along with half a cup of the boiling pasta water.

4. After the pasta has boiled for 7 minutes, strain it and add it to the cheese sauce and stir it all well. Add the mushrooms and whatever else you want to add and let it cook for 3 minutes. (If you are using Truffle oil, add it at the end before serving.)

5. Before serving, add the egg yolks and sprinkle paprika and fresh ground pepper on top. The yolks can be served on top of the pasta or mixed in.