Barilla for Professionals
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VEGAN CARBONARA

Servings
10
Preparation (average)
15'
Difficulty level
Medium

INGREDIENTS

  • 900 g Barilla for Professional Classica Spaghetti
  • 600 g Eggplants
  • 20 ml Soy sauce or Tamari sauce
  • 500 g Vegetal cream
  • 20 ml Extra virgin olive oil
  • 10 g Turmeric
  • 10 g Kala Namak * or 160 g plant based eggs
  • To taste: Black pepper
  • To taste: Salt

PREPARATION

  1. 1.Boil spaghetti into boiling salted water* until “al dente”. Reserve some of the cooking water into a cup.
  2. 2.In the meantime, turn on the fire under a pan and toast Turmeric and Kala Namak for 30s, then pour in the vegetal cream and stir well on a low heat to avoid burning. Keep stirring until the sauce has turned into a nice egg yolky yellow cream.
  3. 3.Cut Eggplant into 1 cm wide chunks and stir fry in a pan with EVOO until golden for approx.10 mn. Add soy sauce at the last minute and stir fry again for a few seconds, right before serving.
  4. 4.Drain the pasta and in a bowl, toss together with the egg sauce and adjust saltiness by adding a little of cooking water . Serve in a bowl dish and sprinkle with the stir fried eggplants on top.

https://www.barillaforprofessionals.com/global/recipes/vegan-carbonara/