Vegetarian Carbonara

1. Cook Pasta in a large pot of salted, boiling water.

2. Cook shallots and garlic in 1Tbs Olive Oil till soft.

3. Reserve a mug full or pasta water and drain pasta.

4. Add Pasta to shallots and garlic and combine.

5. Turn off heat. Stir around for 2minutes, allowing it to cool off slightly.

6. Add cream and combine.

7. Add egg yolks and combined.

8. Add reserved pasta water as needed to loosen sauce.

9. Add salt and cheese and ENJOY!

10. For a step by step video on how to make this recipe just search "Nikki Dinki Carbonara" on youtube. I show you every step!

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Nutrient	Quantity
Total fats	55.9769 g
Protein	54.5728 g
Carbohydrates	111.0712 g
Energy	1129.1167 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2309 g
Water	478.3525 g
Aspartic acid	2.3752 g
Calcium, Ca	785.4883 mg
Lutein + zeaxanthin	782.32 g
Fiber, total dietary	16.68 g
Fatty acids, total saturated 22:0	0.0432 g
Carotene, beta	82.04 g
Niacin	1.942 mg
Vitamin A, RAE	291.58 g
Arginine	1.9731 g
Riboflavin	0.5275 mg
Tocopherol, beta	0.0488 mg
Fatty acids, total polyunsaturated 15:0	0.0088 g
Fatty acids, total saturated 20:1	0.1461 g
Glutamic acid	4.3186 g
Sodium, Na	802.1767 mg
Fatty acids, total saturated 16:1 undifferentiated	0.865 g
Total lipid (fat)	55.9769 g
Manganese, Mn	2.2214 mg
Fructose	0.0476 g
Proline	1.3213 g
Fatty acids, total saturated 16:0	8.8322 g
Fatty acids, total saturated 8:0	1.4977 g
Sucrose	0.0476 g
Choline, total	639.6732 mg
Sugars, total	39.0568 g
Serine	1.5563 g
Fatty acids, total saturated 10:0	1.2403 g
Fatty acids, total saturated 18:0	3.3632 g
Fatty acids, total saturated 20:4 undifferentiated	0.3125 g
Vitamin B-6	2.0162 mg
Selenium, Se	74.58 g
Ash	9.8728 g
Vitamin D	148.24 IU
Fatty acids, total saturated 18:1 undifferentiated	18.6245 g
Pantothenic acid	3.5818 mg
Phenylalanine	0.9623 g
Copper, Cu	0.7844 mg
Betaine	0.6255 mg
Thiamin	0.4897 mg
Retinol	284.18 g
Methionine	0.4274 g
Iron, Fe	12.4567 mg
Carbohydrate, by difference	111.0712 g
Phosphorus, P	1097.4 mg
Folate, total	295.53 g
Dihydrophylloquinone	0.068 g
Tocopherol, gamma	1.0164 mg
Fatty acids, total saturated 4:0	0.0972 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.014 g
Fatty acids, total saturated 22:1 undifferentiated	0.0061 g
Alanine	1.2219 g
Cholesterol	763.9667 mg
Valine	1.3053 g
Fatty acids, total saturated 18:2 undifferentiated	4.2059 g
Glycine	1.0302 g
Carotene, alpha	25.84 g
Glucose (dextrose)	0.1224 g
Fatty acids, total saturated 14:0	4.0175 g
Zinc, Zn	6.1433 mg
Isoleucine	1.1829 g
Maltose	0.0476 g
Tocopherol, delta	0.0408 mg
Fatty acids, total saturated 12:0	9.3211 g
Fatty acids, total polyunsaturated	4.8537 g
Fatty acids, total saturated 14:1	0.0163 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.8279 g
Tocotrienol, alpha	0.0204 mg
Vitamin A, IU	1118.6933 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	295.53 g
Tryptophan	0.28 g
Vitamin C, total ascorbic acid	40.08 mg
Phytosterols	53.835 mg
Galactose	0.0476 g
Fatty acids, total saturated 20:0	0.0777 g
Fatty acids, total saturated 6:0	0.1758 g
Lactose	0.0476 g
Tyrosine	0.8738 g
Vitamin B-12	2.2693 g
Vitamin K (phylloquinone)	12.7113 g
Fatty acids, total saturated	28.7942 g
Histidine	0.5391 g
Fatty acids, total monounsaturated	19.6762 g
Threonine	1.0168 g
Folate, food	295.53 g
Fatty acids, total polyunsaturated 17:0	0.0377 g
Vitamin D (D2 + D3)	3.672 g
Fatty acids, total polyunsaturated 24:0	0.0061 g
Cryptoxanthin, beta	22.44 g
Vitamin D3 (cholecalciferol)	3.672 g
Vitamin E (alpha-tocopherol)	4.0493 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0869 g
Magnesium, Mg	150.6667 mg
Lysine	1.5236 g
Potassium, K	2297.6217 mg
Cystine	0.2227 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Cream	0.25 cup	198	3.99	20.808
Olive oil	1 tablespoon	119.34	0	13.5
Parmesan cheese	0.75 cup	222	24	3
Egg yolk	4	218.96	2.4412	18.0472
Garlic Clove	2	25.2167	0	0.1417
shallot	3	345.6	80.64	0.48
linguine	1	25.2167	0	0.1417