Vegetarian Chicken Carbonara
Indulge in the creamy, comforting flavors of Vegetarian Chicken Carbonara—a plant-based twist on the classic Italian favorite. This recipe swaps traditional meat for tender vegetarian chicken strips, sautéed to golden perfection, making it a protein-packed and satisfying option for vegetarians. A velvety sauce made of whisked eggs, Parmesan cheese, and heavy cream coats the al dente spaghetti, while minced garlic and freshly chopped parsley add depth and brightness to every bite. Perfect for busy weeknights, this dish comes together in just 35 minutes and serves as a crowd-pleasing dinner for four. Whether you're vegetarian or simply looking for a lighter take on carbonara, this flavorful dish is sure to become a family favorite.
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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
- 0 to taste salt
- 0 to taste black pepper, freshly ground
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the cooked spaghetti to the skillet with garlic and mix gently to combine.
Step 6
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.
Step 7
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.
Step 8
Serve hot, garnished with chopped fresh parsley and more Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1191.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2782.7 |
| Total Fat 177.8g | 0% |
| Saturated Fat 81.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1084mg | 0% |
| Sodium 5228.4mg | 0% |
| Total Carbohydrate 161.5g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 5.8g | |
| Protein 128.1g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1392.6mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1174.5mg | 0% |
Source of Calories