SPAGHETTI CARBONARA WITH TEMPEH
Tempeh recommendation: Natural tempeh made from soybeans
Creamy, savory, and wonderfully satisfying—this tempeh carbonara brings Italian comfort food to your plate. Golden-brown fried tempeh adds a hearty texture, while the creamy sauce made with egg, cheese, and pepper brings it all together. A classic with a twist—simple, quick, and incredibly delicious.
2 servings
25 min
Zutaten
- 200 g spaghetti
- 200 g plain tempeh, cut into small cubes
- 2 eggs
- 50 g freshly grated Parmesan
- 1 small clove of garlic, finely chopped
- 1 tbsp olive oil
- 1 tsp soy sauce
- Salt & freshly ground black pepper
Optional:
- 1 tsp smoked paprika for extra “bacon” flavor
- Fresh parsley for garnish
Zubereitung
- Cook the pasta: Cook the spaghetti in salted water until al dente. Reserve a little of the cooking water.
- Sauté the tempeh: Sauté the tempeh in a pan with olive oil until golden brown and crispy (about 5–6 minutes). Add the garlic and sauté briefly. Season with soy sauce and, if desired, paprika.
- Prepare the sauce: Whisk the eggs with Parmesan and plenty of black pepper in a bowl.
- Combine everything: Drain the spaghetti and add it directly to the pan with the tempeh while still hot. Remove from heat. Stir in the egg-cheese mixture and add a little pasta water if needed until a creamy sauce forms (do not heat too much so the egg doesn’t curdle).
- Serve: Divide among plates and top with extra Parmesan and pepper.
Tip: The heat is crucial: The sauce should be creamy, not scrambled. It’s better to wait a moment and then mix.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade