Vegetarian Carbonara with Pepper Sauce
Ingredients
for 4 people:
400 g spaghetti
1 yellow pepper
100 ml port
1 tablespoon extra virgin olive oil (evo)
50 ml water
100 g guanciale (optional for a non-vegetarian version)
80 g grated pecorino cheese
Salt to taste
Black pepper to taste
Preparation
Preparation of the pepper sauce: Cut the yellow pepper into pieces, removing the seeds and internal filaments. In a pan, heat the extra virgin olive oil and add the pepper pieces. Pour in the port and add half a glass of water. Cook over medium heat for about 4 minutes, until the pepper is soft. Transfer everything to a container and blend with an immersion blender until you obtain a smooth and homogeneous sauce.
Preparation of the crispy bacon (optional): In a separate pan, brown the bacon strips until crispy. Remove the bacon from the pan and keep the melted fat.
Cooking the spaghetti: Cook the spaghetti in plenty of salted water, following the cooking times indicated on the package. Drain them al dente, keeping a little of the cooking water.
Vegetarian Carbonara Assembly: Toss the spaghetti with the pepper sauce, which resembles the consistency of beaten eggs, and add a little of the melted bacon fat for flavor (if using). Stir well to combine the pasta with the sauce. Add a generous handful of grated pecorino and stir again.
Garnish and Serving: Complete the dish by adding the crispy bacon on top of the spaghetti (if using) and a sprinkling of black pepper. Serve immediately and enjoy!
This recipe is a great alternative for those who want to enjoy a carbonara with a rich flavor, but with a touch of lightness and creativity.
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