This recipe is a fun twist on the traditional Carbonara recipes. Omitting the bacon and adding so many fresh vegetables gives this dish a healthier taste. The vegetables are completely up to you, add your favorite veggies to make it your own and fit your family’s needs. Try it out, and let me know what you think! Enjoy!

Cook pasta according to directions, 8-10 minutes till firm (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg                 

Meanwhile, coat bottom of cast iron pan with olive oil. Sauté mushrooms for a few minutes, then add 1 Tbs. garlic and continue cooking until mushrooms start to get crisp. Add the Tamari and sear the mushrooms. Cook until all liquid is absorbed Remove from pan and set aside. Cover bottom of cast iron pan with olive oil, then add onions and cook for 5 minutes Add carrots and remaining garlic and cook for another 5 minutes 

Then add the broccoli and cook for another 5 minutesReduce heat, and continue cooking, allowing vegetables to caramelize Add the red pepper flakes if using. Return mushrooms to pan In a separate bowl, beat the eggs and mix with the Parmigiano-Reggiano cheese

Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the vegetables

Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Garnish with parsley and serve with more cheese on the side.