There’s something undeniably comforting about a warm bowl of creamy carbonara. When I first went vegetarian, this was one of the dishes I missed most—until I started experimenting in my own kitchen. After plenty of trial and error (and a few too many sticky noodles), I finally perfected my own vegetarian spaghetti carbonara recipe. It’s creamy, rich, packed with flavor—and totally meat-free.
This version is perfect for vegetarians and can be adapted to suit a gluten-free diet too. With a few clever swaps, you won’t miss the bacon, and you’ll still get all the comforting goodness of the original. If you’re craving a cozy pasta dish that’s both satisfying and wholesome, this one’s for you.
Why You’ll Love This Vegetarian Spaghetti Carbonara
This isn’t just a meatless copycat—it’s a recipe that stands on its own. Here’s what makes it special:
- Hearty & satisfying without any meat.
- Quick & easy: Ready in just 30 minutes.
- Family-friendly: Loved by kids and adults alike.
- Customizable: Easy to make gluten-free or dairy-free.
Ingredients You’ll Need
Here’s everything you’ll need to make this creamy vegetarian spaghetti carbonara:
Basic Ingredients:
- 12 oz spaghetti (use gluten-free if needed)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup frozen or fresh peas
- 3 large eggs
- 1/2 cup Parmesan cheese, grated (or vegan alternative)
- 1/2 tsp black pepper
- Salt to taste
Optional Add-ins:
- 1/2 cup mushrooms, finely chopped (for umami flavor)
- 1/4 tsp smoked paprika (adds that “bacon-y” essence)
- 2 tbsp nutritional yeast (if making it dairy-free)
Gluten-Free Tip: Use certified gluten-free spaghetti and always check labels on cheese and seasonings.
How to Make Vegetarian Spaghetti Carbonara
Step-by-Step Instructions
- Boil the Pasta
- Cook spaghetti in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Sauté the Veggies
- In a large skillet, heat olive oil and butter over medium heat.
- Add diced onion and sauté until translucent (about 3–4 minutes).
- Stir in garlic, mushrooms (if using), and peas. Cook until fragrant and soft, about 3 more minutes.
- Make the Egg Mixture
- In a small bowl, whisk the eggs, Parmesan, black pepper, and nutritional yeast (if using). Set aside.
- Combine Pasta and Sauce
- Lower heat to low. Add the cooked pasta to the skillet with veggies. Toss to combine.
- Remove skillet from heat. Slowly pour in the egg mixture while stirring constantly.
- Add reserved pasta water a little at a time to loosen the sauce, stirring until creamy.
- Season and Serve
- Taste and add salt or extra pepper if needed.
- Serve immediately with extra cheese and cracked pepper on top.
Creative Variations to Try
Want to shake things up? Here are some fun ways to customize your vegetarian spaghetti carbonara:
- Add Spinach or Kale: Stir in a handful of greens at the end for added nutrients.
- Make it Vegan: Use plant-based Parmesan and a flax egg mixture (though texture will differ).
- Use Zoodles: Swap pasta with zucchini noodles for a low-carb version.
- Make it Smoky: Add a pinch of liquid smoke or smoked paprika for extra depth.
Storage, Reheating & Meal Prep Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat in a pan with a splash of water or milk to revive the sauce.
- Not Freezer-Friendly: Because of the eggs, freezing is not recommended.
Nutrition Highlights & Dietary Adaptations
This dish is naturally high in protein (from eggs and cheese) and can be adapted for several diets:
- Vegetarian: No meat or animal rennet.
- Gluten-Free: Just use GF pasta and double-check your labels.
- Dairy-Free: Use vegan cheese and plant milk alternatives.
I’m not a nutritionist, but this recipe is a great source of protein, calcium, and fiber. Always consult with a health professional for specific dietary needs.
Vegetarian Spaghetti Carbonara’s FAQ
1. Can I make vegetarian spaghetti carbonara ahead of time?
This dish is best served fresh, but you can prep the veggies and egg mixture in advance to save time.
2. Is there a vegan version of this recipe?
Yes! Swap the eggs for a vegan egg substitute and use plant-based cheese. The texture will differ, but it’s still tasty.
3. What’s the best gluten-free pasta for this recipe?
I love brown rice or corn-based spaghetti. Just be sure to cook it al dente and rinse after draining.
4. Can I add protein to make it more filling?
Absolutely. Try plant-based bacon, sautéed tofu, or tempeh crumbles for extra protein.
5. Why do I need to remove the pan from heat before adding the eggs?
To prevent the eggs from scrambling. The residual heat will cook the eggs gently, creating a silky sauce.
6. What can I use instead of Parmesan?
Try nutritional yeast or vegan cheese shreds. For a nuttier twist, add a tablespoon of cashew cream.
Vegetarian Spaghetti Carbonara
Equipment
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Mixing bowl (for whisking eggs and cheese)
- Tongs or pasta fork (for tossing spaghetti)
- Measuring cups and spoons
- Whisk
Ingredients
- 12 oz spaghetti use gluten-free if needed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup yellow onion finely diced
- 3 garlic cloves minced
- 1/2 cup peas frozen or fresh
- 3 large eggs
- 1/2 cup Parmesan cheese grated (or vegan alternative)
- 1/2 tsp black pepper
- Salt to taste
Optional Add-ins:
- 1/2 cup mushrooms finely chopped
- 1/4 tsp smoked paprika
- 2 tbsp nutritional yeast for dairy-free version
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, heat olive oil and butter in a large skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic, peas, and mushrooms (if using). Cook for another 2–3 minutes until fragrant and softened.
- In a small bowl, whisk together the eggs, grated Parmesan, black pepper, and nutritional yeast (if using). Set aside.
- Reduce the skillet heat to low. Add the cooked spaghetti and toss with the veggies.
- Remove the pan from heat. Slowly pour in the egg mixture while stirring constantly to create a creamy sauce.
- Add reserved pasta water a bit at a time to loosen the sauce as needed. Stir until glossy and smooth.
- Taste and adjust with salt or more pepper as needed. Serve hot with extra cheese on top if desired.
Notes
- Use gluten-free spaghetti and check all labels for gluten-free certification if needed.
- To make it vegan, replace the eggs with a vegan egg substitute and use plant-based cheese.
- For added flavor, try a pinch of liquid smoke or smoked paprika to mimic the smoky taste of bacon.
- Best served immediately. Not recommended for freezing.
Creamy, Cozy, and Completely Meat-Free
Whether you’re a lifelong vegetarian or just exploring more meatless meals, this vegetarian spaghetti carbonara is a recipe you’ll want to keep on repeat. It’s cozy, satisfying, and just as creamy and indulgent as the classic—without the bacon.
Ready to try it? Let me know how it turns out in the comments below! Don’t forget to rate the recipe and share it with your fellow pasta lovers on Pinterest or Instagram!