Easy vegetarian carbonara with peas is ideal for a quick lunch or dinner. This simple pasta recipe without bacon or cream is made from just a few everyday ingredients and is ready to eat in 15 minutes.
Bring a pan of salted water to the boil, and add the pasta. Bring back up to the boil, put a lid on the pan, and turn off the heat. Leave to cook in the residual heat for 5 minutes.
Run the peas under cold water to defrost them. Add to the pan of pasta, bring back up to the boil and simmer for 3 minutes.
In the meanwhile, beat the egg with the grated cheese and a pinch of ground black pepper.
Drain the pasta, reserving some of the pasta water.
Add a tablespoon of the pasta water to the eggs and mix well.
Then add the egg mixture to the pasta and peas away from the heat, and quickly stir through. Add 1-2 tablespoon of extra pasta water if necessary to make the sauce the desired consistency. Season to taste and enjoy!
Notes
Although traditionally made with spaghetti, you can make vegetarian carbonara with most types of pasta (excluding sheets!). Wholemeal pasta or gluten-free pasta can also be used. Check the packet instructions for cooking time, some types of pasta such as wholemeal will take longer to cook.
Cheddar cheese can be used in place of parmesan. You can also use a low-fat cheddar if you prefer.