here is a vegetarian version of carbonara and an easy recipe to use up the excess herbs sitting in your fridge :)

In this recipe, I basically substitute the sun-dried tomato for bacon.  Another special twist I made is to make some fresh garlic breadcrumbs with herbs.  This is a good way to finish your old herbs and breads.  :) 

Ingredients for the garlicky breadcrumbs: 

1-2 garlic cloves, finely chopped

1 sprig sage, chopped

1-2 tbsp grated parmesan(parmigiano reggiano)

1/3 cup breadcrumbs

extra-virgin olive oil

Instructions: 

1) Preheat a frying pan with a little olive oil on medium low heat, add garlic and sage.  Stir and cook for 2 minutes until they turn golden. 

2) Add breadcrumbs and reduce heat if needed.  Please make sure not to burn the crumbs and cook for 1-2 minutes max.  Heat off.  

3) Season and add grated cheese.  

Ingredient list for ms carbonara :) 

2-3 sun-dried tomatoes, chopped

1 egg yolk, seasoned and add 1 tbsp grated parmesan 

1 tbsp parmesan (parmigianno reggiano)

1/2 lemon zest

1 tbsp garlicky breadcrumbs

1 ladle vegetable soup stock* (or you can use pasta water)

100g spaghetti, cooked according to the package label in salt water, remove from water 1 minute before it's cooked

extra-virgin olive oil 

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Instructions: 

1) Preheat a frying pan with olive oil on medium low heat, add the chopped sun-dried tomato and cook for 2 minutes. 

2) Add a ladle of vegetable stock and the cooked pasta,  stir and reduce to low heat for 30 seconds.  Heat off. 

3) Add the seasoned egg yolk and mix well.  

4) Transfer the pasta to a plate, garnish with some garlicky breadcrumbs, lemon zest, a little more grated parmesan, and a drizzle of oil.  Ready to serve.