VEGGIE CARBONARA
Carbonara is a true classic, but there is nothing wrong with refreshing a classic tradition with a twist! In this recipe we make a vegetarian carbonara with kale and walnuts. Carbonara may sometimes feel heavy to some, but adding kale gives it a different balance. The kale is full of flavour and texture. And there is no need to worry, this does not mean that you have to say goodbye to the delicious creaminess – it comes from the eggs, and it is still there. After all, that is what makes a carbonara a carbonara.
Carbonara is a true classic, but there is nothing wrong with refreshing a classic tradition with a twist! In this recipe we make a vegetarian carbonara with kale and walnuts. Carbonara may sometimes feel heavy to some, but adding kale gives it a different balance. The kale is full of flavour and texture. And there is no need to worry, this does not mean that you have to say goodbye to the delicious creaminess – it comes from the eggs, and it is still there. After all, that is what makes a carbonara a carbonara.
Method
1
Bring a large saucepan of salted water to the boil and boil the pasta for 9 minutes.
2
Meanwhile, chop the kale leaves medium fine. Lightly beat the eggs and mix them with the Parmesan.
3
Melt butter in a saucepan, add the walnuts and sauté for 2–3 minutes, add the garlic, sauté for 3-4 minutes more, make sure it doesn’t burn. Add the kale and sauté for 2 minutes, mix well, sprinkle with generous amounts of pepper. Turn off the heat and keep the mixture warm.
4
When the pasta is done, drain it, then return it to the saucepan and add kale and egg mixtures, fold the sauce into the pasta. Season to taste with salt and pepper.
5
Serve right away with more Parmesan.
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