Vegetarian Carbonara with Peas
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Vegetarian Carbonara with Peas
Category
Main Course
Prep Time
10 minutes
Cook Time
15 minutes
Calories
674
Author:
Giada De Laurentiis

Ingredients
- 1 garlic clove (minced)
- 2 large egg yolks (see Note)
- 2 teaspoons mustard
- 1 teaspoon lemon juice
- ¼ cup finely chopped fresh basil leaves
- 1 tablespoon finely chopped fresh mint leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup grapeseed oil
- ½ cup extra-virgin olive oil
- 1 pound linguine (or other long pasta)
- 2 cups fresh peas (or frozen peas thawed)
- 1 cup shaved pecorino cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 to 6 large eggs
For the Basil-Mint Aioli
Instructions
- For the aioli, combine the garlic, egg yolks, mustard, lemon juice, basil, mint, salt, and pepper in a food processor and process to a smooth consistency, about 20 seconds. With the machine running slowly drizzle in the grapeseed and olive oils. Set the aioli aside while you make the pasta. Basil-Mint Aioli can be kept, covered, in the refrigerator for up to 3 days.
- Bring a large pot of salted water to a boil over high heat. Add the linguini and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Reserve 1 cup of pasta water, drain the pasta, and transfer to a large bowl. Add 1 cup of the aioli, the peas, cheese, salt, and pepper, and toss gently to combine, using the reserved pasta water to loosen the aioli as needed. Place the pasta on a long, rectangular serving dish. Cover to keep warm while you fry the eggs.
- Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.
- Note: There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Nutrition
Nutrition
- per serving
- Calories
- 674
Amount/Serving
% Daily Value
- Carbs
- 32 grams
- Protein
- 17 grams
- Fat
- 54 grams
- Saturated Fat
- 14 grams
- Trans Fat
- 1 grams
- Cholesterol
- 212 milligrams
- Sodium
- 722 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
- Unsaturated Fat
- 37 grams
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