Here is a secret: I have never ever tried Spaghetti Carbonara. Maybe not all that shocking with me not eating meat and traditional carbonara being made with bacon but it still came as a surprise to some guests of the Zanussi Dolce Vita event I attended recently
Zanussi has invited food bloggers for an exclusive fun event to celebrate the launch of their new range of appliances called “Quadro”. I had a pleasure to try one of them, the Quadro Induction Cooker, to make my first ever Spaghetti Carbonara. Ok, not the real thing, but my cooking partner Vanessa from Vanevalentine and me did a pretty good job making a vegetarian version of it. That under a strict eye of Chef Giovanni Bruno from Senzanome, an Italian Michelin star restaurant.
To find out more about the new range of Zanussi appliances, visit www.zanussi.be. To make your own vegetarian spaghetti carbonara, follow the recipe below.
1 shallot, finely chopped
250g vegetables (red pepper, courgette, carrot), finely chopped
200g Parmezan cheese, finely grated
Salt & pepper
Boil a large pan of water, add a pinch of salt and cook the spaghetti following the packet instructions. Heat olive oil in a frying pan and cook the shallot for about a minute. Add vegetables and cook for another 7-9 minutes. In another bowl, beat together the eggs and the parmesan.
Drain the spaghetti and return to the pan. Add the egg mixture and toss until the pasta is evenly coated. Add veggies, scatter some parmezan and season with salt &ground black pepper to serve.