Vegetarian-Friendly Basic Carbonara

Vegetarian-Friendly Basic Carbonara
vegetarian-friendly carbonara with pink pepper

Lately, the internet is clearly obsessed with Carbonara. Every single recipe site is trying to convince you that their way is the right way. Stuck in the maelstrom, I tried so many ways of making Carbonara, and found that in terms of technique, Jamie Oliver comes out on top (as always).

Using his tips, we make our basic Carbonara sans meat as follows:


250-300g Fresh pasta, cooked al dente

3 eggs PLUS one egg yolk

Finely ground pink pepper (again, see the video for the best way to do this)

60g Parmesan

1 tbsp Butter

Salt to taste


  1. Combine eggs, cheese, pepper, and salt.
  2. Over the lowest heat your stove allows, combine the freshly cooked pasta (keep the pasta water close, do not throw it down the drain) and the egg-and-cheese mixture in a saucepan. Stir in the butter, adding little scoops of pasta water to help emulsify the whole thing.
  3. Add salt to taste.

Great stuff, you now have a basic lifesaver on your hands, perfect to carry you through rainy evenings of cuddles or hard work. (Disclaimer: no need to make this on a rainy day, this dish is delicious in all kinds of weather. It's only raining as I am writing this.)

Yes, as a shout-out to our vegetarian, and low budget friends, we clearly didn't want to add meat. We do have a great meaty variation, though, as well as some other vegetarian-friendly options, here:

Trio of Carbonara

Frederika & Michelle