Vegetarian carbonara

Carbonara, one accepts, is unique and really quite delicious. With this recipe, however, we wanted to apply some of our inspiration on the traditional carbonara to create a tasty vegetarian version, and at the same time absolutely satisfy the palate! So the vegetarian carbonara was born, a sauce made with sautéed vegetables - we used pepper, eggplant and zucchini, but you can vary those according to your taste and imagination - with the addition of eggs and cheese. The result was a dish full of colour and flavour, original and imaginative - try it for yourself!


  • pasta Penne pasta
  • courgettes Two courgettes
  • yellow peppers A yellow pepper
  • aubergine An aubergine
  • extra virgin olive oil
  • salt
  • egg yolks 2 units
  • parmesan 50 grams
20 minutes Total time
15 minutes Active time
Serves 2 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!


Wash all the vegetables and cut them into small cubes. Fry everything together in a saucepan for a couple of minutes then add salt, cover and simmer over low heat for 15 minutes. Remove from the heat and let it cool. Add the yolks and Parmesan and stir until creamy and smooth. Meanwhile cook the pasta in plenty of boiling salted water. When the pasta is ready, drain and transfer to the pan with the vegetables: stir quickly and serve hot.

Take care that the vegetables are not too warm before adding the egg, as this might result in overcooking them and an outcome rather like scrambled eggs.
Egg yolk is rich in protein and 'good' fats, i.e. the monounsaturated and polyunsaturated ones. So, a panacea for health!

Step by step

**Click on the photos to access full step by step!