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–+ servings
A bowl of healthy vegetable carbonara with asparagus and spinach.
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Vegetable Carbonara

A rich and creamy carbonara with bacon and vegetables.
Course Main Course
Cuisine Italian
Keyword carbonara
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 - 4 serves
Calories 471kcal
Author Lauren

Ingredients

  • 2 tsp extra virgin olive oil
  • 3 cloves garlic, minced (optional)
  • 1 1/3 cups mushrooms, thinly sliced
  • 1 bunch asparagus, ends trimmed & cut into 2cm pieces
  • 3 cups baby spinach
  • 4 pieces short cut or lean eye bacon fat removed, diced
  • 2 eggs (Note 2)
  • 2 egg yolks (Note 2)
  • 4 tsp nutritional yeast
  • 1 cup parmigiano reggiano, finely shredded (preferably reduced / low fat)
  • 1/2 tsp cracked black pepper
  • 150 g wholemeal pasta
Cups - Metric

Instructions

  • Cook vegetables - Heat extra virgin olive oil in a skillet over medium – high heat. Add the garlic and cook for 1 minute or until fragrant. Tip the mushrooms and asparagus, and cook until the mushrooms start to wilt. Add the baby spinach and stir. Cook until the spinach has completely wilted. Remove the vegetable mix from the skillet and return it to the heat.
  • Cook bacon - Add the bacon to the skillet and cook for 5 minutes or until caramelised. Tip the bacon onto a plate covered with paper towel and pat dry. This helps remove excess fat.
  • Make sauce - In a medium bowl, whisk the eggs (and yolks), nutritional yeast, grated cheese and fresh cracked black pepper. Set aside.
  • Cook pasta - Bring a large pot of water to the boil. Cook pasta according to packet instructions or until al dente. Drain into a colander. (Note 3)
  • Mix sauce with pasta - Quickly return the pasta to the pot and pour in the egg sauce mixture. Stir vigorously until the cheese has melted and the sauce creamy.
  • Add bacon and vegetables - Add the bacon vegetable mix to the pot and stir. If they are cold, reheat in microwave for 1 minute.
  • Serve – Transfer the Vegetable Carbonara pasta immediately in warm bowls. Garnish with extra parmigiano reggiano and black pepper if desired.

Notes

  1. Measurements – This recipe uses 250ml cup and 20ml tablespoons measurements. Using US measurements may alter the recipe results.
  2. Eggs - Works with eggs labelled large (600g) or extra large (700g).
  3. Cooking pasta - I don't salt my water to compensate for the amount of sodium. If you're not watching your sodium you can salt the water.
  4. Gluten free - Use gluten free certified pasta.
  5. Vegetarian / meatless / baconless – Substitute the bacon for a plant-based / meat free bacon.
  6. Storage - 2 - 3 days, but is best eaten fresh.
  7. Nutrition - Calculated per serve, assuming 3 serves.

Nutrition

Calories: 471kcal | Carbohydrates: 44g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 270mg | Sodium: 603mg | Potassium: 885mg | Fiber: 9g | Sugar: 4g | Vitamin A: 4653IU | Vitamin C: 19mg | Calcium: 518mg | Iron: 7mg