That feeling when you sit on the terrace of a small Italian restaurant in the darkening Mediterranean evening and the waiter brings you a steaming hot plate of pasta carbonara. The perfect union of pasta, cheese and bacon on your tongue. Whatever else has happened during the day, everything will be forgotten, because after this meal you will be just happy.
This pasta evokes pleasant taste memories and has a wonderful carbonara-like taste, even though it is completely plant-based. It quickly rose to the top of our family's favorite list.
I was positively surprised at how well the vegetable nakkis seasoned with garlic and herbs fit this purpose, because I am not really excited about them in the form of nakkis alone. But pan fried in fat, as a substitute for bacon – oh yum!
The kitchen utensils needed in the recipe
You can easily prepare this recipe also at a cottage, for example, because you only need a pot and a frying pan and a sharp knife for cutting the nakki.
Choice of pasta
Most tagliatelle pasta contains egg, but you can find egg-free options at least in larger grocery stores. For example De Cecco tagliatelle does not contain egg and its soup properties are good, so I recommend using it or a similar product.
Which vegetable sausage gives the best result?
I used seasoned with garlic and herbs for this recipe Other Vegetable grill sausage. Sausage gives the pasta flavor and is perfect for it.
When raw, the sausage is very sticky and difficult to handle, but when fried, the stickiness disappears and the end result is really good.
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