A vegan recipe for authentic Italian Carbonara - spaghetti coated in a glossy sauce with crunchy vegan bacon and tangy parmesan.
Add the oil and butter to a large frying pan and allow to heat up on medium-high. Cut the bacon into small chunks and add to the pan with the whole peeled garlic clove. Allow to sauté until crispy (4-5 mins), stirring regularly so nothing burns.
Put the spaghetti on to boil in salted water.
Once the bacon is crispy, take out the garlic clove and discard. Take the pan off the heat and set aside for now.
Make the sauce mixture. Add the aquafaba (100ml), grated parmesan (20g), nutritional yeast (1 tsp), black salt (1/2 tsp), turmeric (1/8 tsp) and black pepper (pinch) to a mixing bowl. Add a ladle of the starchy pasta water (~ 50ml) and stir together with a fork.
Drain the pasta once cooked and add to the bacon pan. Return to the hob on a medium-low heat.
Add the aquafaba sauce to the pan and mix everything together so the pasta is well coated. Simmer for 3-4 minutes to allow it to heat through and the sauce to thicken slightly.
Serve into pasta bowls and top with more grated parmesan and black pepper.
Carbonara | The Compassion Kitchen | https://thecompassionkitchen.com/carbonara/