Vegetarian eggplant carbonara with smoked oil
Vegetarian eggplant carbonara with smoked oil
Carbonara: the most famous dish of Roman cuisine, which in the original version calls for the use of bacon, eggs and pecorino cheese.
We offer it to you in a vegetarian version, but with the intensity of cold -smoked extra virgin olive oil , with the delicate smoke that develops from the beech wood of Monte Caio, which gives this vegetable carbonara a tasty flavour.
The base of the carbonara pasta combines with diced aubergines and Fumè extra virgin olive oil in an enveloping marriage of flavours. The aubergine carbonara pasta is perfect for those who want a tasty vegetarian first course and for your children, who will love its creaminess!
Ingredients
Procedure
Preparation:
To prepare the vegetarian carbonara pasta, first wash, trim and cut the aubergines, first into slices and then into cubes of about 1 cm. Then transfer them to a colander, add a little salt and leave to drain for a couple of hours.
When the aubergines have eliminated all their water, pour the extra virgin olive oil into a pan and add the aubergines, which we will brown for about 15 minutes.
In the meantime, let's cook the pasta in plenty of boiling water, salted to taste; we will drain the pasta al dente.
While the pasta is cooking, pour the egg yolks, pecorino and Parmigiano Reggiano into a bowl and mix with a whisk for 3 or 4 minutes. Pour a ladle of pasta cooking water, mixing quickly to obtain a creamy mixture. Add a pinch of pepper.
Add the pasta just drained to the sautéed aubergines, wait 30 seconds before adding the creamy mixture to avoid the risk of creating lumps. Stir to combine. Serve garnishing the plates with a drizzle of Fumè oil and a few leaves of fresh oregano.
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