Budget Gourmet: Vegetarian carbonara | 7NEWS

RECIPE: Vegetarian carbonara by Andy Harmer, chef of Brisbane restaurant Bianca


  • 4 eggs
  • 200ml chilli oil (50ml per egg)
  • 450g linguini (or spaghetti)
  • 1 bunch broccoli spigarello
  • Aged Grana Padano parmesan cheese


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  1. Place a square piece of cling film in a small bowl or cup covering surface area, add 50ml of chilli oil, then add 1 cracked egg.
  2. Bring all four corners together above the egg, pinch and twist to remove any air, then tie off with a short piece of string. Repeat with all eggs.
  3. Place two pots of water on the stove, when boiling, place the cling film eggs in one pot, and the pasta in the other for 3 minutes.
  4. When the timer reaches 2 minutes 30 seconds add the spigarello to the pot containing the pasta.
  5. When the 3 minutes is complete, remove the cling film eggs from the water and reserve until needed, then strain off the pasta and spigarello in a colander.
  6. Season the pasta and spigarello with salt, pepper, olive oil, and a squeeze of lemon juice.
  7. Twist round a roasting fork or pair of tongs, then place onto a plate, making a little dip in the middle.
  8. Using a pair of scissors, cut the cling film at the top near the string to allow the egg to slide out.
  9. Place egg in the small dip of pasta, season with salt and pepper, cover with grated parmesan.
  10. Serve

$15 meal serves 4 people. $3.75 per serve.

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