Whole Wheat Spaghetti Carbonara with Smoked Tofu & Pea Tips

Whole Wheat Spaghetti Carbonara

with Smoked Tofu & Pea Tips

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Chefs, we’re pulling out all the stops with this recipe, bringing diverse culinary styles together to create an exceptional meal. Carbonara, an Italian dish, typically features pasta, cheese, eggs and pancetta. In this recipe, designed for the vegetarian chef, you’ll be using smoked tofu to create a version of the original that maintains all of its complex flavors. And we’re not stopping there. You’ll also be adding pea tips, the leaves of the snow pea, to imbue this dish with all the freshness of spring.

Get Cooking
fresh
ingredients
Whole Wheat Spaghetti Carbonara with Smoked Tofu & Pea Tips
Title
  • 2 Farm Eggs
  • 1 11-Ounce Package Smoked Tofu
  • 6 oz Whole Wheat Spaghetti
  • 5 oz Pea Tips
  • 2 cloves Garlic
  • 2 Scallions
  • 2 Tbsps Butter
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the tofu into 1-inch pieces. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Crack the eggs into a medium bowl; beat until smooth.

Brown the tofu:
2 Brown the tofu:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides.

Cook the pasta:
3 Cook the pasta:

While the tofu cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain the pasta thoroughly and set aside.

Cook the vegetables:
4 Cook the vegetables:

While the pasta cooks, to the pan of tofu, add the garlic, white bottoms of the scallions and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the pea tips; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat.

Finish the pasta:
5 Finish the pasta:

Whisking constantly, slowly add ¼ cup of the reserved pasta cooking water to the bowl of eggs. To the pan of tofu and vegetables, add the cooked pasta, butter, half the Parmesan cheese (save the rest for garnish) and ¾ cup of the reserved pasta cooking water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until well combined. (If the sauce seems dry, slowly add the remaining reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and add the egg mixture; stir vigorously to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the green tops of the scallions and remaining Parmesan cheese. Season with pepper. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the tofu into 1-inch pieces. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Crack the eggs into a medium bowl; beat until smooth.

2 Brown the tofu:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides.

Brown the tofu:
Cook the pasta:
3 Cook the pasta:

While the tofu cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1½ cups of the pasta cooking water, drain the pasta thoroughly and set aside.

4 Cook the vegetables:

While the pasta cooks, to the pan of tofu, add the garlic, white bottoms of the scallions and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the pea tips; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat.

Cook the vegetables:
Finish the pasta:
5 Finish the pasta:

Whisking constantly, slowly add ¼ cup of the reserved pasta cooking water to the bowl of eggs. To the pan of tofu and vegetables, add the cooked pasta, butter, half the Parmesan cheese (save the rest for garnish) and ¾ cup of the reserved pasta cooking water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until well combined. (If the sauce seems dry, slowly add the remaining reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and add the egg mixture; stir vigorously to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the green tops of the scallions and remaining Parmesan cheese. Season with pepper. Enjoy!

Plate your dish: