Tagliatelle noodles with vegetarian carbonara sauce
For 4 people:
- about 30 cherry tomatoes (with the branch)
- 4 garlic cloves
- 100 ml olive oil + 4 tablespoons
- spices: oregano, basil
- ½ juice of a lemon
- ½ lemon zest
- 80 gr Parmesan cheese
- 5 eggs
- 1 onion
- 500 gr tagliatelle noodles with spinach flavour
- salt & pepper
Heat your oven to 180°C.
First, wash the cherry tomatoes and place them on a baking tray.
On the top, add on it the olive oil, salt and pepper. Then spread over it the oregano, basil, the lemon juice, and previously grated lemon zest.
Put it in the oven and bake for about an hour at 180° C, watch out and do not burn them. ^^
Next, cut the onion into small pieces.
If the parmesan is solid, grind it previously to powder with your food processor.
In a bowl, beat the eggs (using a fork), add salt, pepper, and the parmesan. Mix everything well!
In a large frying pan, heat the 4 tablespoons olive oil over low heat, then add the onion pieces and let them brown slowly.
Meanwhile, cook the noodles following the instructions on the package. Then drain them and set aside.
Now in the same frying pan, low the heat, add the pasta and then the mixture of egg and parmesan. Stir it with a wooden spoon, until everything is equally warm.
Now you only have to prepare your plate, serve the tagliatelle and add the baked cherry tomatoes with some slices of lemon!
Et voilà, it’s ready!
Collaboration with the store Biospace where you can find all the products we used in this recipe.