Vegan Carbonara Recipe
Serves 4
10 mins prep
15 mins cook
25 mins total
When I want something comforting and ready in less than 30 minutes, this Vegan Carbonara recipe is always my top choice. I make it super creamy with vegan bacon, dairy-free milk, and parmesan cheese for the sauce, then toss it with spaghetti. It’s perfect for easy dinner nights with the family.
0 servings
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Cook spaghetti according to package directions. Make sure to reserve 1 cup pasta water and do not rinse the pasta when you strain it. This helps with the texture of the liquid.
Make a slurry using 2 tablespoons of the warm pasta water and the 1 tablespoon of tapioca, set aside.
Put ½ cup milk and ½ cup pasta water into the pot where you cooked the pasta and heat it over low heat. Add ¼ teaspoon of salt and the pepper. Slowly add in the starch mixture as you whisk it so it doesn’t clump. It should slowly thicken and get somewhat egg like.
Add the pasta and the parmesan and mix around so the pasta is covered in the mixture. If you want it more saucy, then slowly add more pasta water and milk until you get the result you like. You may need to add more salt.
Mix in the bacon. Start with ½ cup and add more if you prefer. Or you can top it with more later.
Serve with parsley, crushed red pepper and more Parmesan if you prefer!
