This vegetarian spaghetti carbonara has become one of my favorite go-to Friday night recipes. It’s incredibly simple to throw together, packed with creamy goodness, and loaded with fresh spinach and eggs for a rich, comforting twist.
While I love a classic carbonara (because, let’s be honest, bacon makes everything taste better), I don’t always have bacon on hand — it’s just not one of my fridge staples. The first time I made this, I was staring at some wilting spinach and wondering what to do with it. On a whim, I tossed it into my bacon-free carbonara, and to my surprise, it turned out delicious! So, I reworked this concoction a few more times and finally ended up with the perfect balance of flavors, texture, and ease — a new favorite was born.
Here’s what you’ll need for this Vegetarian Spaghetti Carbonara:
- 1 pack of spaghetti (I’m not gluten-free, but I love using Jovial Gluten-Free Pasta for this dish.)
- Olive oil
- Fresh or Frozen spinach
- Garlic
- Eggs
- Cheese: Parmesan Cheese & Pecorino Romano
- Salt/Pepper
- Red Pepper flakes (optional, but I love the extra kick!)
Recipe Notes
Cheese
I always have both Parmesan and Pecorino Romano in my fridge because I love both cheeses, but if you only have Parmesan, you can absolutely use that. For the extra rich, savory flavor, though, I highly recommend using both.
If you don’t have Pecorino Romano, you can substitute it with Grana Padano or simply increase the Parmesan cheese slightly.
Lastly, I do recommend a high-quality, freshly grated Parmesan cheese for the best result, especially if you don’t have Pecorino Romano on hand.
Frozen vs. Fresh Spinach
I’ve used both. I personally prefer the flavor and texture of fresh spinach for this vegetarian spaghetti carbonara, so I will always opt for that first, but if you only have frozen on hand, it does work — I’ve done this plenty of times!
If you’re using frozen spinach, you could simply thaw and drain it before adding it to the dish. However, I prefer to cook it first, then drain it well and gently sauté it with garlic for a few minutes.
Quick tip: Whether gently cooked first or thawed from frozen, the key is to make sure your cooked frozen spinach is thoroughly drained before sautéing to prevent excess water.
Cooking the Eggs
While traditional carbonara cooks the eggs off the heat, I personally like to cook the eggs just a bit more (especially while being pregnant!). I often leave the skillet on very low heat at the end, gently cooking the eggs into the sauce for an extra creamy texture.
Storing leftovers
If you happen to have leftovers (unlikely with how delicious this is!), let the pasta cool completely before storing. Transfer to an airtight container and refrigerate for up to 2-3 days.
Reheating This Dish
The best way to reheat this pasta is gently on the stovetop. Add a drizzle of olive oil to a pan over low heat and toss the pasta until warmed through.
However, since life often calls for speed (especially when juggling a hungry toddler), the microwave is a great fallback and my usual go-to. Place the pasta in a microwave-safe bowl, drizzle with a little olive oil, and cover it. Heat in 15-30 second bursts, stirring in between, until warmed through. While it won’t be quite as creamy as when freshly made, the dish is still as delicious and just as satisfying to eat.
Print20-minute Vegetarian Spaghetti Carbonara
This vegetarian spaghetti carbonara is so simple to throw together, delicious, and loaded with spinach and eggs, for a rich, comforting twist. Comes together in less than 20 minutes and requires minimal ingredients!
Ingredients
- 12 oz spaghetti (I highly recommend Jovial Gluten-Free pasta as a gluten-free option)
- 3 tbsp olive oil
- 1 (5-ounce) container of fresh spinach or 1 (10-ounce) package of frozen spinach
- 1 large garlic clove, finely minced
- 3 large eggs
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup grated Pecorino Romano
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water (from cooking)
- 1/4 tsp chili flakes, optional
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
2. Prepare the Spinach:
- For fresh spinach: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook for about 90 seconds until just wilted. Remove from heat and set aside on a separate plate until ready to use.
- For frozen spinach: Cook according to package instructions, then drain well. Heat 2 tbsp in the skillet, add minced garlic, and sauté until fragrant. Stir in the spinach and cook for about 90 seconds. Remove from heat and set aside on a separate plate until ready to use.
3. Whisk the Eggs and Cheese: In a mixing bowl, whisk together the eggs, Parmesan, Pecorino Romano, and a generous amount of freshly ground black pepper until well combined.
4. Combine: Heat 1 tbsp olive oil in the skillet over low heat, then add the drained pasta and toss to coat. Slowly pour in the egg and cheese mixture, stirring constantly for 1-2 minutes until the sauce thickens and turns glossy. Keep the heat very low to prevent the eggs from scrambling.
- For a more traditional carbonara, cook off heat with just residual warmth.
- For a slightly more cooked texture (which I prefer, especially during pregnancy), keep the skillet on low for 2-3 minutes to gently cook the eggs.
5. Add the Spinach:Return the cooked spinach to the skillet and gently toss to combine.
6. Adjust the Sauce: Gradually stir in the reserved pasta water, one tablespoon at a time, until the sauce reaches a smooth, creamy consistency.
7. Season and Serve: Taste and adjust seasoning with salt and additional black pepper as desired. Optionally, add more black pepper and a pinch of chili flakes for an extra kick. Serve warm, and for extra flavor, finish with a sprinkle of freshly grated cheese and a drizzle of olive oil.
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