Recipe of Gordon Ramsay My take on veggie carbonara

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my take on veggie carbonara. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My take on veggie carbonara is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. My take on veggie carbonara is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook my take on veggie carbonara using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make My take on veggie carbonara:

1. Make ready 2 cloves garlic
2. Get 1 bag kale
3. Make ready 1 box chestnut mushrooms (250g)
4. Prepare 3 large egg yolks
5. Make ready 1-2 handfuls grated Parmesan - approx 50g
6. Get 200 g dried spaghetti
7. Take Seasoning
8. Make ready Olive oil
9. Make ready 1 tbsp truffle oil (optional)

Steps to make My take on veggie carbonara:

1. Boil a full kettle of water and separate the egg yolks into a bowl (you can use the whites for an omelette or something). Grate the Parmesan, slice the mushrooms and crush the garlic.
2. Put the pasta in a large pot, season with salt and cover with boiling water.
3. While the pasta is cooking, heat a large pan with a tbsp olive oil. Fry the garlic but don’t brown it. Then add the mushrooms and fry for a couple of minutes. Season with a little salt and pepper and then add the kale. Add a bit more oil if needed and cook until the kale starts to soften. Then remove from the heat until the pasta is cooked
4. One the pasta is al dente, drain, reserving about 1 cup of cooking water. Add the pasta to the vegetables with a good splash of cooking water and heat gentle for a minute. Meanwhile add the Parmesan to the egg yolks and mix together.
5. Remove the pan from the heat and add the egg mixture. The remaining heat should cook but not scramble the egg. Add a little more cooking water to create a light and smooth coating on the pasta.
6. Finish of with some more Parmesan (you decide how much) and a sprinkling of black pepper.

So that is going to wrap it up with this special food my take on veggie carbonara recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!