Vegetarian Pasta Carbonara with Mushroom 'bacon'

National Carbonara Day - April 6th 

By Dani Rodriguez-Brindicci, MS, RDN, Director of Clinical Nutrition 

Enjoy the flavors of Italy and celebrate National Carbonara Day with this delicious low-calorie and vegetarian twist on a classic favorite courtesy of Chef Sam from Torrance Memorial. You won’t even miss the bacon in this appetizing and healthy spin on Carbonara pasta. While traditional carbonara relies on cured pork, in this recipe a combination of liquid smoke, paprika, salt, and pepper transform portobello mushrooms into the perfect vegetarian bacon alternative. Low in calories and filled with vitamins, minerals, and phytonutrients, portobellos are a nutritious substitute for processed meat in many vegetarian dishes. Together with al dente pasta and a savory, cream-free sauce, this quick, easy-to-prepare carbonara is tasty enough for even meat-lovers to enjoy!

Healthy & Light Pasta Carbonara

Yield: 6 each 5oz Pasta Portion

Ingredients:

1 lbs.    Cavatappi Pasta or your choice of pasta. Dry.

6 oz.      Portobello Mushroom Bacon Chopped – see sub recipe.

2 tbsp.  Olive Oil

4 ea.     Garlic Clove - Minced

6 ea.     Egg Yolk

4 oz.     Parmesan Cheese Grated

2 oz.     Italian Parsley - Chopped

Method:

1. In a large pot add 5 quarts of water and 2 tbsp. sea salt bring to a boil.
2. Add pasta to boiling liquid and cook to al dente. The texture should be cooked but still firm. Drian liquid and save 1 cup of pasta cooking liquid set aside for next step.
3. Keep cooked pasta warm. Set aside for next step.
4. In a large skillet pan add olive oil and bring to medium heat, add garlic mince cook till garlic becomes lightly caramelized. Turn heat off.
5. While the pan is still hot add egg yolks to skillet pan and 2 oz. of pasta cooking liquid stirring until mixture becomes sauce like in texture.
6. Add hot cooked pasta, parmesan cheese and chopped portobello mushroom bacon. Gently stir & toss until pasta is coated with sauce and ingredients are evenly spread out. * During the stirring & tossing process more pasta cooking liquid can be added in small amounts until desired consistency.
7. Portion Carbonara Pasta into dish and garnish with Italian parsley chopped. 

Portobello Mushroom Bacon

Yield: 6 each 1oz Pasta Portion

Ingredients:

3 ea.      Large Portobello Mushroom Caps – remove stem & brown gills. * Under the portobello mushroom cap the brown gills can be removed using a spoon and gently scraping.

3 tbsp. Olive Oil

1 tsp.    Liquid Smoke

1 tsp.    Smoked Paprika

1 tsp.    Sea Salt

½ tsp.   Black Pepper

Method:

1. Scrape away mushroom gills inside cap.
2. Cut mushroom caps into 1/8 wide strips / Julienne Cut.
3. In a large bowl and toss all ingredients gently until mushrooms are evenly coated.
4. Using a baking sheet pan lined with foil or parchment paper, lay mushrooms onto pan making sure the mushrooms are not touching.
5. Pre-heat oven to 400 degrees.
6. Bake for 15 to 20 minutes until dark brown in color. If you desire a crispier texture or darker color add 5 to 10 minutes extra. *Cooking time may vary according to your oven.
7. Peel off mushrooms and place on cooling rack.

If you have questions or are interested in learning more techniques to help build a healthy and nutritious lifestyle, contact one of our registered dietitian nutritionists at the Outpatient Medical Nutrition Therapy office or our Diabetes Self-Management Program located in the Torrance Memorial Lundquist Lurie Cardiovascular Center, 2841 Lomita Blvd., Suite 335. Call 310-891-6707 or visit TorranceMemorial.org/nutrition for upcoming classes and programs.