Rebuilt vegan · Spaghetti Carbonara (römische Küche, Latium)
Spaghetti Carbonara-style with browned king oyster mushroom and roasted pepper
Vegan approach to Roman carbonara for one person with a light appetite. Crisply browned, miso-glazed king oyster mushroom strips take on the contrast of bacon lardons. A briefly thickened cashew miso sauce with starchy pasta water coats the spaghetti glossily, and roasted black pepper provides a distinct accent. Without cream, garlic, onions, herbs, and smoke.
- ⏱ 25 min total
- 🔪 20 min active
- 📊 mittel
- 🍽 1 people
Ingredients
Scaled from the base amount for 1 people.
For the spaghetti
For the browned mushroom strips
For the sauce
To finish
Contains: gluten, soja, nuesse. Please check the labels on the packaging yourself.
Method
Cut mushrooms and preheat plate
Clean king oyster mushrooms dry, do not wash. Cut into strips about 3 cm long and 4–5 mm thick, creating small 'lardons'. Preheat a deep plate with hot tap water and dry before serving. Weigh all remaining ingredients.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 Cutting board
- 🍳 Knife
- 🍳 Kitchen scale
- 🍳 Deep plate
Done when: Evenly thick strips so that all brown at the same time.
Put on cooking water
Bring 750 ml water to a boil covered in a small pot and dissolve the salt in it. The scant amount of water makes the cooking water starchier.
- ⏱ 8 min
- 🔥 hoche Hitze
- 🍳 Small pot with lid
Done when: Water is at a rolling boil.
Roast pepper and coarsely crush in a mortar
Toast the peppercorns in the dry mushroom pan over medium heat for 1–2 minutes, tossing constantly. Immediately transfer to the mortar and crush coarsely, do not grind finely. Briefly wipe out the pan.
- ⏱ 2 min
- 🔥 mittele Hitze
- 🍳 Small non-stick pan
- 🍳 Mortar
Done when: The pepper is distinctly fragrant, but not smoking.
Mix the sauce base
First stir the cornstarch with the cold water until smooth. Then stir in cashew butter, miso for the sauce, nutritional yeast, and the tiny pinch of turmeric until no lumps remain. Hold back Kala Namak, lemon juice, and pepper for now. Separately stir the miso for the glaze with 1 tsp water.
- ⏱ 3 min
- 🔥 niedrige Hitze
- 🍳 Small bowl
- 🍳 Whisk or fork
- 🍳 Cup
Done when: Smooth, thin, light yellow mixture without lumps.
Cook spaghetti just shy of al dente
Add the spaghetti to the rolling boiling water and stir several times during the first minute so that nothing sticks together. Cook for 1–2 minutes less than indicated on the package. Shortly before the end, scoop out 120 ml of the cloudy, starch-rich cooking water and set aside. Do not drain the pasta; it will later be lifted out with the tongs.
- ⏱ 9 min
- 🔥 hoche Hitze
- 🍳 Small pot
- 🍳 Ladle
- 🍳 Measuring cup
- 🍳 Pasta tongs
Done when: Soft on the outside, with a distinctly firm, light dot in the core.
Brown mushroom strips deeply and glaze
Heat the pan over medium to high heat. Toast the mushroom strips for 2 minutes without oil until the released moisture has evaporated. Then add the rapeseed oil and fry the strips for 4–5 minutes with few turns until the edges are deep golden brown and crispy. Season lightly with salt. Reduce the heat to low, add the miso glaze, and toss for 30 seconds. Lift the mushrooms out and place them uncovered on a plate. The oil and pan drippings remain in the pan.
- ⏱ 7 min
- 🔥 hoche Hitze
- 🍳 Small non-stick pan
- 🍳 Spatula
Done when: It sizzles brightly instead of bubbling, the edges are dark golden, and it smells nutty-toasty. The glaze is shiny, but not burnt.
Briefly thicken the sauce in the pan drippings
Remove the pan from the heat for 30 seconds so it is no longer too hot. Stir the sauce base once more and pour it into the pan. Stir over medium heat until the first gentle bubbles rise, then continue stirring for about 20 seconds while loosening the pan drippings. Remove the pan completely from the heat.
- ⏱ 1 min
- 🔥 mittele Hitze
- 🍳 Small non-stick pan
- 🍳 Rubber spatula
Done when: The sauce turns from cloudy and thin to slightly creamy and coats the spatula.
Emulsify spaghetti off the heat
Lift the spaghetti dripping wet directly from the pot into the pan taken off the heat using the tongs. Add 20 ml of cooking water and toss vigorously and briskly with the tongs until the fat, sauce, and starch bind glossily. As needed, work in additional cooking water in portions of 5–10 ml, approximately 30–60 ml in total. Then mix in Kala Namak, a few drops of lemon juice if desired, and about two thirds of the toasted pepper. Only if the pasta is still too firm, continue tossing on low heat for 30 seconds.
- ⏱ 2 min
- 🔥 niedrige Hitze
- 🍳 Pasta tongs
- 🍳 Small non-stick pan
Done when: The sauce shines, coats every noodle, and flows slowly when tossed. It is neither watery nor pasty.
Arrange and serve immediately
Twirl the spaghetti into a nest on the preheated plate using the tongs and spoon the remaining sauce from the pan over it. Distribute the mushroom strips on top and finish with the remaining coarse pepper. Eat immediately, as the sauce thickens upon standing.
- ⏱ 1 min
- 🔥 niedrige Hitze
- 🍳 Deep plate
- 🍳 Pasta tongs
Done when: The mushrooms are still crispy, the sauce is glossy.
From the kitchen
Tipps
Collect cooking water generously
Better to scoop out too much than too little. The sauce tightens quickly and can be loosened again at any time with a few drops of cooking water.
Pan not too hot
Allow the pan to cool briefly before pouring in the sauce base. Otherwise the starch will stick to the bottom and the sauce will become lumpy.
Only check salt at the end
Miso and cooking water already add salt. Season only after emulsifying, and then add at most a pinch of salt.
What can go wrong
And what helps then
The mushrooms turn gray and soft instead of brown.
Place the strips side by side in the pan, dry-roast first and turn sparingly. For 60 g, a small pan is sufficient, but it must not be overcrowded.
The sauce is watery.
Really heat the sauce base until the first bubbles appear so that the starch binds. Add cooking water only in portions and toss vigorously.
The sauce becomes pasty or sticks.
Never let pasta sit dry, lift directly from the pot into the pan and loosen with more cooking water. Serve immediately afterwards.
The sauce smells strongly of sulfur.
Only add Kala Namak as a tiny pinch and right at the end.
Variations
Variants
einfacher
Without glaze and without roasting pepper
Only salt the mushrooms and grind the pepper fresh and coarse from the mill. That is faster, but the result is a bit less deep and aromatic.
sojafrei
With chickpea miso
Replace both amounts of miso with chickpea miso labeled as vegan and check the ingredients list for soy.
käsiger
With vegan hard cheese
Fold in 5–10 g finely grated hard cheese alternative labeled as vegan at the very end, off the heat. Check the ingredients list and test the product beforehand: some varieties turn stringy.
Afterwards
Storing and reheating
Storing
Best eaten immediately. Store leftovers in an airtight container in the refrigerator for at most 1 day. Store the mushroom strips separately so they do not become soggy.
Reheating
Warm pasta in a pan with 1–2 tbsp water over low heat, tossing, until the sauce is glossy again. Briefly crisp up mushrooms in a dry pan. The texture will be weaker than fresh.
veganizo.de/rezept/rec_ssfx63qa – developed and checked by veganizo.