According to Wikipedia, spaghetti alla carbonara is an Italian dish based on eggs, cheese and bacon (usually cooked in lard). Ha! That just describes everything I won’t eat. And therefore, it must be made. Vegan style. Because—“anything you can eat, I can eat vegan!”.
Perhaps it was the very non-vegan-ness of this dish that I was drawn to. That and I was also looking for a way to use up my Vegg sample. I’d already used it for a fried egg and for french toast and I was looking for something non-breakfasty.
Having never made this before, I didn’t know what to expect. What I got was a wonderfully savory spaghetti with a lush and slightly creamy “eggy” sauce that clung to every pasta strand. Sweet and spicy, slightly crunchy coconut bacon took it to that eat-it-in-sweatpants-and-slippers cozy level. While fresh parsley adds a touch of brightness and freshness to it.
If I didn’t have the Vegg, I think subbing in a mix of vegan parmesan and plain nutritional yeast would work nicely too. And if was really craving a little of that “eggy” aroma, I would even throw in a little black salt (kala namak).
Vegan Spaghetti alla Carbonara
serves 2, print recipe here
- 1/2 pound of spaghetti noodles
- 1/2 cup vegan stock
- 2 tsp of powdered Vegg
- 1/2 cup of soy milk (or any nondairy milk)
- 2 cloves of garlic, minced
- 1 tbs olive oil
- 1 tbs vegan butter
- 1/4 cup chopped fresh parsley
- 1/4 cup of coconut bacon pieces (or vegan bacon of choice)
- salt and pepper
Cook and drain the pasta according to the package and set aside. In a small blender or food processor, blend the vegan stock, Vegg powder and soy milk together. Salt and pepper to taste and blend again. Set aside.
Now in a large pan heat the garlic in olive oil on medium heat until the garlic starts releasing a little aroma. Turn the heat down to medium-low and add the blended sauce to the pan. Heat the sauce for about 4 minutes. It will get a little bubbly. Then add the pasta to the pan. Add the vegan butter and parsley and mix well making sure each noodle is coated with sauce and the butter is completely melted. Salt and pepper to taste if needed.
You can either mix in the vegan bacon or top each serving with some. I like doing it both ways. Mixing it in infuses that smoky bacon taste into every bite. And topping it with some vegan bacon gives a nice subtle crunch to some bites.