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for our vegetarian spaghetti carbonara, we have some tasty tricks up our sleeves
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slicing the shiitakes extra-thin makes them extra-crispy
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nutritional yeast adds a rich, savory flavor
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liquid smoke is an easy way to bring out the bacon-y flavor of shiitakes
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shiitake slices, ready to marinate
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letting the mushrooms soak for up to an hour ensures that they absorb all the marinade
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spreading the shiitake slices in a single layer helps them cook evenly
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pre-baking
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post-baking
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each of the three cheeses brings a different flavor
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we use whole eggs plus a few yolks for an extra smooth sauce
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no need for a fancy egg separator--your hands work just fine
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be sure to save the egg whites for another use
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fresh lemon zest adds a bright zing to the pasta
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here's everything you need to whip up a quick carbonara sauce
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grating the cheese finely helps it melt better and coat the pasta
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a simple, classic sauce, ready to be cooked
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be sure to salt the pasta water generously--a teaspoon of salt for every quart of water
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always add spaghetti whole--never break it in half
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the final touch--crispy shiitake bacon!
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vegetarian spaghetti carbonara
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mangia, e buon appetito!