Vegetarian Carbonara


  • 1 medium onion
  • 1 medium/small green pepper
  • about half as much parsnip as green pepper, slivered
  • about as much golden beets as onion (about 1/2 cup)
  • 1/4 mushrooms (I use frozen shitake)
  • 1/2 lb of pasta
  • 2 cups of vegetable stock
  • 2 eggs
  • a clove of garlic
  • 1/4 cup of olive oil
  • salt/pepper to taste
  • Optional, 1 cup of Parmesan cheese (I leave out to dairy restrictions of my wife)

In a small mixing bowl beat the two eggs together and set aside, Slice and sliver all the vegetables, finely dice the garlic, add half the olive oil to a pan on medium and saute the vegetables.   I use Alton Brown’s cold water dry pasta recipe to make the pasta, and cook it in the vegetable stock in a separate pot.   Once the pasta is cooked, I strain the pasta into a separate dish to keeping the reserve liquid.   Then I add the rest of the olive oil to the pasta pot, returned the pasta, mix in the vegetables, and once they are well mixed, I mix in the two eggs until they are smooth (make sure you don’t have any heat on the pot, or they will scramble).  Once it is mixed, I will add the reserve liquid from the cooked pasta and stir it into the mix to form a sauce.