Go Back
+ servings

Vegan Spaghetti Carbonara

This Vegan Spaghetti Carbonara is the mind-blowing recipe you didn't know you needed. It is simple, completely plant-based, and it tastes just like the real thing! Have this dish on your table in under 30 minutes!
5 from 4 votes
Print Pin
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 People
Calories: 425kcal
Author: Emily

Ingredients

  • 3 tablespoon Extra Virgin Olive Oil
  • 1 ounce Diced Shallot ½ shallot
  • 2.5 ounces Vegan Bacon 6-7 slices, half a package
  • 6 ounces Spaghetti
  • 1 cup Unsweetened Almond Milk
  • ½ cup Vegan Parmesan grated
  • ¼ cup JUST Egg optional
  • ½ teaspoon Cracked Black Pepper plus more for garnish
  • ½ teaspoon Salt
  • Black Salt (Kala Namak) optional

Instructions

  • Dice the shallot and the vegan bacon slices.
  • Heat 3 tablespoons olive oil in a pan on medium-high heat
  • Add the shallot and bacon and cook, stirring continuously, until crispy
  • Begin boiling the spaghetti
  • Add 1 cup almond milk to the pan and whisk together with the crispy bacon and shallots
  • Stir in ½ cup vegan parmesan and reduce the heat to medium-low.
  • Season with salt and pepper
  • Allow the sauce to simmer for 3-5 minutes until thick
  • Transfer the cooked spaghetti directly from the pot of water to the pan of sauce and stir to combine
  • Once the spaghetti is well combined, stir in the Just Egg until the sauce thickens and becomes slightly yellow in color.
  • Transfer the pasta and sauce to a serving dish and garnish with more parmesan and cracked pepper.

Notes

  • I used Upton's Naturals Bacon Seitan or LightLife Smart Bacon. Alternatively, there are many other recipes for homemade vegan bacon.
  • I highly recommend using Violife Parmesan. However, any brand of vegan parmesan will suffice.
  • JUST Egg is a great ingredient, but it is not essential in vegan carbonara. To omit, add an extra 1-2 tablespoon non-dairy milk.
  • My best tip for this recipe is to splurge a little bit on the ingredients. Make sure you get high-quality pasta and the best vegan alternatives that you can find.

Nutrition

Calories: 425kcal | Carbohydrates: 45.4g | Protein: 15.9g | Fat: 21.8g | Saturated Fat: 3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 11.8g | Sodium: 549.7mg | Potassium: 137.7mg | Fiber: 2.6g
Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!