15 minutes total
Craving the comforting taste of classic Italian carbonara, but searching for an alternative version? Look no further than Open Carbonara! This timeless favorite has been reinterpreted to cater to a variety of needs or preferences, so more people can enjoy its rich and savory flavors. With just six simple steps, our recipe is easy to prepare and will leave you feeling satisfied and happy. So why wait? Discover the magic of Open Carbonara today!
Food should bring us together. More Open Recipes coming soon.
|1 box||Barilla® Gluten Free Spaghetti|
|4||medium-sized potatoes, peeled|
|10 oz||of fresh celeriac (celery root) or rutabaga|
|1 cup||of crispy soybeans flakes|
|1 tablespoon||Extra Virgin Olive Oil|
|to taste||salt and black pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Boil the peeled potatoes in lightly salted boiling water until tender, then mash them in a bowl with a fork or potato masher.
Peel celeriac and cut into ½ inch cubes, then bake at 250° for 20 minutes, until dried and slightly toasted.
Put the saffron in a small container with ½ cup water and wait for the water to obtain a yellow color. Pour into the bowl with the mashed potatoes. Add black pepper to taste, and whisk, creating a smooth and homogeneous “sauce”.
In a nonstick pan, toast the soybean flakes with olive oil on medium heat for 5 minutes, until golden. Meanwhile, blend the celeriac cubes in a food processor until crumbled.
- Soy flakes
- olive oil
Cook pasta according to package directions, drain, and pour into the bowl. Stir pasta with the saffron and potato mixture, stirring gently to heat it up.
Plate and top with the crispy soybeans flakes , the celery root crumbs and grated pepper to taste.
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.