Vegetarian Carbonara with Crispy Beetroot Chips

by Fattig.student
50 min
Vegetarian Carbonara with Crispy Beetroot Chips


  • 1/2 x beetroot
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 4 x lasagna sheets
  • 1 x eggs
  • 1 x egg yolk
  • 20 g parmesan
  • 1/4 tsp black pepper
  • 1/4 x organic lemon
  • 1 tbsp fresh basil


  1. Peel and cut the beets into thin slices before adding them to a bowl, along with olive oil, salt and sugar. Mix well.
  2. Place the beetroot slices on a baking tray lined with baking paper and bake in the centre of the oven at 225 degrees celsius for about 20 minutes. Flip them halfway and let them cool on a cooling rack cool once they're done.
  3. Boil the lasagna sheets in properly salted water.
  4. Whisk together the egg, egg yolk, parmesan and black pepper.
  5. Fold the cooked lasagna sheets into the carbonara sauce and serve. Top with crispy beetroot chips, grated lemon zest and basil.