Vegetarian Carbonara

Ingredients:

1. 1 pound of spaghetti noodles
2. ½ cup smoked mozzarella cheese
3. ½ cup grated Parmesan cheese, plus more for serving
4. 4 egg yolks
5. 1 cup frozen Earthbound Farm Organic peas
6. 8 cups Earthbound Farm Organic spinach
7. 3 tablespoons butter
8. Salt
9. Fresh ground black pepper

Instructions:

1. In a large pot, combine 6 quarts of water with 2 tablespoons salt and bring it to a boil.
2. Grate the Parmesan and mozzarella cheese. Carefully separate four egg yolks and set them aside.
3. Once boiling, add the pasta and cook until the pasta is just about al dente, about 7 minutes; then add peas and spinach and cook for 1 minute. Reserve 1 cup of cooking water, and then drain the pasta and vegetables.
4. In a skillet, melt the butter, then stir in the cheeses, ¼ cup of pasta water, and ¼ teaspoon salt. Stir in the pasta and vegetables until creamy over low heat, adding more pasta water if necessary (note that the mozzarella will stick together in some places).
5. To serve, top each pasta serving with a whole egg yolk and additional Parmesan cheese, and stir the yolk into the pasta at the table (if you are uncomfortable serving egg yolks at the table, stir the egg yolks into the pasta in the skillet to heat them through). Serve immediately. (Note that the mozzarella cheese can become gummy the longer the pasta sits, so eat immediately if possible. Leftovers can be reheated in a skillet, but may not have the same creamy texture.)

Notes:

• Consuming undercooked eggs may increase your risk of foodborne illness. If you are uncomfortable serving egg yolks at the table, you can stir the egg yolks into the pasta in the skillet to heat them through. The smoked mozzarella in this recipe is reminiscent of the bacon traditionally used in carbonara; if you can’t find it, use traditional mozzarella or substitute Parmesan (using 1 cup Parmesan total).