Ultimate Veggie Carbonara · Rach Pilston
Creamy carbonara traditionally uses guanciale (cured pork) or bacon, but this vegetarian version uses our Smoked Water to a deeply rich and umami effect. The luscious sauce is made by beating raw egg yolks into hot pasta, which can sometimes lead to an unpleasantly curdled sauce, but this method avoids that by whisking the hot pasta cooking water into the egg yolks first to create a deliciously silky emulsified sauce.
Thanks Anna Shepherd for the recipe and photos.