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15-Minute Meat-Free Quorn Carbonara Recipe
A rich, creamy and quick to make vegetarian carbonara with mea- free bacon for an extra kick of deliciousness.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Pasta meals
Cuisine:
Italian
Diet:
Vegetarian
Servings:
4
servings
Author:
Emily Leary
Ingredients
500
g
spaghetti
1
tbsp
vegetable oil (canola oil)
250
g
meat-free bacon
300
ml
double cream (heavy cream)
4
medium free range egg yolks
60
g
vegetarian hard cheese
salt and black pepper
Metric
-
Ounces
Instructions
Put your pasta on to boil in plenty of boiling, salted water.
Warm the oil in a pan and add the meat-free bacon.
Fry for around 3 minutes until just starting to brown a little. Set aside in a bowl.
Take the pan off the heat and pour in your cream.
Add the egg yolks and a good pinch of salt and pepper, then whisk to combine.
Add the cheese and mix again.
When your pasta is al dente, drain and add to the pan - return the pan to a low heat.
Toss the pasta in the sauce until evenly coated. The residual heat from the pasta will help gently cook the eggs - don't turn the heat up.
Add the meat-free bacon and serve, seasoning more as desired.
Video
Nutrition
Calories:
1086
kcal
|
Carbohydrates:
105
g
|
Protein:
34
g
|
Fat:
58
g
|
Saturated Fat:
25
g
|
Cholesterol:
310
mg
|
Sodium:
1199
mg
|
Potassium:
429
mg
|
Fiber:
7
g
|
Sugar:
4
g
|
Vitamin A:
1479
IU
|
Vitamin C:
1
mg
|
Calcium:
302
mg
|
Iron:
4
mg
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