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 mushrooms. Cook mushrooms 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 minutes. Reduce 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.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegetable-linguini-carbonara/