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  • Recipe Room  »  Vegetarian Carbonara



    • 1 small onion, sliced
    • 3 Tbsp olive oil
    • 450g kale or other collard green, washed and thinly shredded
    • 1 tsp smoked paprika (pimentón)
    • 350g spaghetti or other long pasta
    • 2 eggs, beaten
    • ½ cup Parmesan cheese, grated
    • Salt and black pepper, to taste

    Vegetarian Carbonara thumbnail

    Vegetarian carbonara with collard greens is a healthy twist on an easy-to-make family favourite.


    Bring a large pot of water to boil, add a more than decent pinch of rock salt and then, when boiled, add your pasta.

    In a large sauté pan, warm the oil over medium-low heat and add the onion. Let them slowly sweat.

    Meanwhile wash and shred the kale or other collard green of your choice. Remove any big and obvious chunks of stem.

    In a bowl, beat together the eggs with the cheese, a good pinch of salt, and plenty of black pepper.

    Turn the heat up on the onions to medium-high and add the smoked paprika and shredded kale. Give it all a good stir fry, and add a dash or two of water to help the paprika fry nicely with the other ingredients. Add more salt at this stage if required.

    Cook the pasta until al dente and then drain, saving a cup of the cooking water to thicken your sauce.

    Toss the pasta into the veggie mixture and give it a good mix.

    Off the heat, add the egg mixture and stir vigorously, letting the heat from the pasta thicken the eggs. Add a little of the cooking water to thicken the sauce if needed.

    Taste, adjust seasoning with salt, pepper or cheese, and serve.

    Submitted by
    CERES Fair Food

    Tips and Tricks

    • Try using leftover chard and other collard greens raw in a smoothie or sauteed with eggs for breakfast.

    • Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.

    • Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.

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