Just because you’re vegetarian, that doesn’t mean you have to miss out on certain meals. With a few adjustments, you can enjoy almost anything. That includes carbonara, a dish that is as tasty as it is filling whether it has meat in it or not.

The Ingredients You’ll Need

For this recipe, you’ll want around 450 grams of your pasta of choice, as well as two eggs, four finely chopped garlic cloves, two tablespoons of olive oil, and 110 grams of grated Parmigiano-Reggiano. A little bit of black pepper, salt, and parsley also wouldn’t go amiss for some seasoning.

The Cooking Portion

After boiling a pot of water, add some salt and cook the pasta until its al dente. Once that’s done, put the pasta in a bowl to the side and focus on the eggs and parmesan. Beat these together until they’re thoroughly mixed and leave them in another bowl.

Adding Everything Together

Focusing again on the pasta, add in the chopped garlic and olive oil, as well as the egg and parmesan mix. You’ll want to stir this all together quickly, keeping the pace up until the eggs begin to thicken. Once they’ve turned opaque, pour in a little bit of water just to thin out the mixture slightly. Then, serve the pasta in a bowl and season the meal with your pepper, parsley, and maybe even some more parmesan. Go ahead and treat yourself.

This vegetarian take on carbonara is pretty much a glorified mac and cheese, hence why it’s so easy to make. It should only take you around 20 minutes to cook, and with this amount of ingredients, you’ll be able to serve roughly four people. It’s a great meal choice for a small dinner party, and regardless of whether the guests are vegetarian or not, everyone should find the dish delicious.

It’s safe to say that every country’s national dish has a long and rich history that has, in one way or another, been influenced by other cultures. At least that’s certainly the case with Albania’s beloved Tave Kosi. Also known as tave elbasani after its city of origin, Elbasan, this Albanian dish is not only incredibly tender, but it’s also packed with local and Mediterranean flavors.

The History of Tave Kosi

Being at the crossroads between empires and political interests, Albania has often been occupied, ruled over, and governed by foreign powers. That’s what introduced a number of cultural influences in Albanian national cuisine. When it comes to tave kosi, its history dates back to the mid-15th century when Ottoman ruler Mehmed II was trying to occupy Kruje, Albania-s then-capital. He set up a military campo that later became the city of Elbasan. Since Mehmed loved this particular casserole-style dish made from kos (yogurt from goat or ewe’s milk) and lamb, that recipe eventually became a national staple.

How to Make This Albanian Recipe

Preparing tave kosi isn’t as difficult as you may think. The base ingredients are lamb meat, eggs, rice, butter, and yogurt. In addition to that, you can add oregano, basil, garlic, and other herbs, typically Mediterranean.

To ensure the meat is tender and soft, it’s best to pre-cook it. To do that, pre-bake or pre-grill the lamb for at least 30-45 minutes before placing it in a greased casserole. Save the juices from the lamb for the yogurt sauce. It’s up to you whether you want to pre-cook the rice as well or let it cook entirely in the casserole. Either way, it should be sprinkled over the lamb.

Now, it’s time to make the yogurt sauce. Mix animal fat (like butter), a bit of flour, and the lamb juices and combine them well until you get a nice thick roux-like mixture. Add that to the mixed yogurt, herbs, and eggs. Pour the sauce over the lamb and rice and add butter on top to get a nice golden crust. Bake covered for about 45 minutes.

Enjoy your Albanian tave kosi with friends and family!