Serves: 4
Ingredients
| 320g | Barilla® Spaghetti No.5 |
| 250g (1 medium size) | Eggplant |
| 10ml | Soy sauce or Tamari sauce |
| 200g | Vegetal cream |
| 5g | Turmeric |
| 5g | Kala Namak |
| 10ml | E.V.O.O |
| To taste | Black Pepper |
| to taste | Salt |
DISCLAIMER
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
- Step 1: Boil 320g of spaghetti in salted water until the are perfectly "al dente." A very important tip: set aside some of the cooking water in a cup for later.
- Step 2: In a dedicate pan, toast 5g of turmeric and 5g of Kala Namak for 30 seconds. Then, pour in 200g of vegetal cream. Stir everything well on low heat, to prevent the burning of the delicate ingredients. Finally, stir until the sauce turns into a rich, egg yolk yellow color.
- Step 3: Now, chop 250g of eggplant into 1cm wide chunks. Stir fry in a pan with 10ml of extra virgin olive oil until golden brown. It shouldn’t take much longer than 10 minutes.
- Step 4: At the last minute, add 10ml of soy sauce or Tamari sauce. Stir fry for a few seconds more.
- Step 5: Drain the spaghetti and toss together with the egg sauce in a bowl. Adjust saltiness to taste by adding a little of the cooking water.
- Step 6: Serve in a bowl and top with an abundant portion of stir fried eggplants. Sprinkle with black pepper and salt to taste and get ready to enjoy a perfect vegan-friendly pasta Carbonara!