Vegetarian Carbonara

carbonara

My husband is always at work or at our store so that means I get to make more of the meals that I enjoy. I am much more into eating salads, pastas and vegetarian dishes. I love the real Italian pasta and I promise you will not even notice that this is a meat free dish. Fresh arugula on top of pasta just is the perfect ending in my book. Also make sure that you follow the directions because you do not want to end up scrambling your sauce.

sea salt
6 large eggs
1 tablespoon plus 2-1/2 teaspoons cornstarch
1 garlic clove, diced
1 teaspoon dried basil
1-1/2 tablespoons cold water
1 pound spaghetti or linguine
2-1/2 cups whole milk
2 cups freshly grated Parmigiano-Reggiano
3 large tomatoes, diced
1 cup arugula

1. Bring a large pot of salted water to a boil. Meanwhile, in a large bowl, lightly beat eggs. In a small bowl, whisk together cornstarch and 1-1/2 tablespoons cold water. Cook pasta in the boiling water until al dente.

2. Meanwhile, in a medium saucepan, bring milk to a boil, then whisk in cornstarch mixture. Whisking constantly, cook milk mixture until slightly thickened, about 2 minutes; remove from heat. Whisking, pour about 1/2 cup hot milk mixture into bowl with eggs. Repeat twice, then, whisking, add the egg mixture back to remaining milk mixture. Whisk in cheese and 1 teaspoon salt.

3. In a non-stick skillet on medium heat add tomatoes, cook until tender. Add garlic and basil, cook a remaining minute.

3. Drain pasta, then return to pot. Add egg mixture to hot pasta; toss to combine. Let stand 2 to 3 minutes (pasta will absorb some of the sauce), then toss again. Add tomatoes. Adjust seasoning, if desired, then divide among serving bowls. Spoon extra sauce over the top. Add a handful of fresh arugula on top of each bowl. Serve immediately.

Yields: 4-6 servings

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