Vegetarian Chicken Carbonara
Indulge in the rich, creamy comfort of Vegetarian Chicken Carbonara—a plant-based twist on the classic Italian favorite that's sure to delight your taste buds. This recipe features al dente spaghetti enveloped in a velvety sauce made from eggs, Parmesan cheese, and a splash of heavy cream, delivering all the indulgent flavor without the meat. Hearty vegetarian chicken strips are sautéed to golden perfection and paired with fragrant garlic for a savory depth, while fresh parsley adds a burst of herbal freshness. Ready in just 35 minutes, this easy vegetarian carbonara is perfect for a quick weeknight dinner or an elegant dinner party dish. Garnish with extra Parmesan for an irresistible finish, and enjoy a satisfying meal that's full of classic Italian flair with a modern, meatless twist.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 200 grams vegetarian chicken strips
- 4 units large eggs
- 100 grams Parmesan cheese, grated
- 1 cup heavy cream
- 3 units garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the vegetarian chicken strips and cook until golden brown, about 5 to 7 minutes. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Turn off the heat but keep the skillet on the warm stove.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth. Add salt and freshly ground black pepper to taste.
Add the cooked spaghetti to the skillet with garlic and mix gently to combine.
Slowly pour the egg mixture over the pasta, stirring rapidly to ensure the eggs do not scramble. If the sauce is too thick, add some reserved pasta water to thin it out until it reaches your desired consistency.
Add the cooked vegetarian chicken strips to the pasta and toss to combine. The heat from the pasta will cook the eggs gently and create a creamy sauce.
Serve hot, garnished with chopped fresh parsley and more Parmesan cheese if desired.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 5228 mg | 227% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 5.8 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1393 mg | 107% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
