Vegetarian Carbonara

To prepare the vegetarian carbonara, first wash the peppers and place them on a baking sheet lined with parchment paper, upside down 1, so they cook evenly and become nicely browned. Bake in a preheated static oven at 482°F for about 50 minutes. Meanwhile, slice the tofu first into slices 2 and then into half-inch cubes 3.

In a pan, pour a drizzle of oil and add a sliced chili pepper 4; if you prefer, you can remove the seeds before slicing it to make it less spicy. Then add the tofu 5 and let it brown. Meanwhile, dissolve the saffron in a little hot water 6.

Add the saffron to the browned tofu 7 and let it season for a few minutes 8. Then turn off the heat and set aside. When the peppers are well roasted, take them out of the oven 9.

Without burning yourself, transfer them to a bowl, cover with plastic wrap 10, and wait 10 minutes. This will make them easier to peel 11. Place the peeled, shredded peppers in a blender, then add salt and oil 12.

Blend everything until you get a smooth cream 13. Add the obtained cream to the tofu 14. Meanwhile, cook the spaghetti in salted boiling water 15.

Drain them al dente and transfer them to the pan 16. Add a ladle of cooking water if necessary, and chopped chives 17. Add a generous grind of pepper and mix everything well 18.

Plate the vegetarian carbonara, add some chopped chives 19, some tofu flakes 20, and serve immediately 21!