Quick + Simple Vegetarian Spaghetti Carbonara

Follow cooking instructions on spaghetti of choice, or linguine. Remember to salt your pasta water generously (~1-2 Tbsp of sea salt).

Leave spaghetti slightly al dente and save ~1/3 cup of starchy pasta water to thicken and emulsify your shiny, creamy sauce later.

Once the pasta is ready and hot, whisk eggs and cheese together until no streaks remain and you have a super creamy, smooth consistency. Add half your saved pasta water to the egg and cheese mixture, reserving the rest for the end.

Add cooked spaghetti back into a stock pot or Dutch oven, but remove from the heat. Slowly pour the sauce over the spaghetti and mix it as you go to coat top to bottom. Add the rest of your starchy pasta water.

Plate and sprinkle a scrunch of black pepper. It’s a creamy dream. If desired, add chopped fresh parsley.