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Wonderfully tasty recipe for vegetarian pasta carbonara with salt-roasted walnuts and acid from grilled lemon.
200 g Pasta
1 cup walnuts
About 1 cup pasta water
Half a lemon, grilled
A bunch of dill
A dollop of butter
Salt & pepper
Vegetarian carbonara with salt-roasted walnuts, grilled lemon and Västerbotten cheese®
Grill half a lemon, goes nicely in a frying pan. The lemon should acquire a black surface. Toast walnuts in pan with olive oil & a dollop of butter. Salt. Put away the walnuts so they cool slightly and save the butter / oil that is left in the pan, it should be used. Coarsely chop the walnuts. Put on pasta water and salt mkt mkt. Cook the pasta.
Finely grate Västerbottensost Cooking piece mix with 2 egg yolks and lots of pepper. Pour in the butter/oil left over from the walnuts. Mix. Hold the bowl over the pasta water so that the eggs and cheese batter are a little looser. In with about 1 cup pasta water in batter and crank around.
When it’s almost ready, place the pasta in the skillet (which is on really low heat) on with the walnuts & in with eggs and cheese batter and stir with the licking pot. Dilute with any more pasta water for looser consistency.
Squeeze down grilled lemon. Season to taste with salt & pepper. Top off on plate and top with dill, pea shoots and more cheese!
3.5 / 5. 2
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