Vegetarian Fettucine Carbonara - Physio Direct NZ

Vegetarian Fettucine Carbonara


Fettuccine Pasta

2 Eggs

2 Garlic Cloves, diced

½ Spanish Onion, sliced

200gm Fresh Mushrooms

½ Small Eggplant, Sliced

½  tsp. Fresh Chilli, diced

½ Cup Fresh Spinach


50g. Parmesan Cheese

3 Tbsp. Olive Oil

Salt and Pepper

  1. Bring a medium-sized saucepan of lightly salted water to boil. Add 1 Tbsp. of olive oil and cover.
  • In a medium-sized frying pan, add the rest of the olive oil, onion, garlic, salt and pepper, chilli, mushrooms and eggplant. Cook on medium heat until onions have softened. Lower temperature and cover.
  • Add fettuccine pasta to boiling water and cook while covered until past as al dente. Strain, rinse and set aside.
  • Separate two egg yolks and discard whites. Add to a small bowl and whisk with grated parmesan cheese briefly.
  • Add cooked fettuccine pasta to the frying pan and stir through ingredients. Remove from heat and allow to sit for 1-2 minutes. Add egg and Parmesan mixture and stir through pasta until it is thoroughly covered.

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