Updated: May 9, 2020
This recipe is one of my favourites, it's creamy, smokey and filling. I have always loved carbonara and I am proud of this vegan version. I make it often for family and friends, those who aren't yet vegan, can't tell the difference.
Good quality dried spaghetti, enough for 2 people
250g Vegan bacon pieces
1 Large white onion
4 Garlic cloves
250g Chestnut mushrooms
1 Tbsp dairy free butter
250g Carton of dairy free single soy cream
Dash of ground nutmeg
Handful of frozen peas
Salt & Pepper
Bring a large pot of well salted water to a boil and add your favourite spaghetti, if the pasta say it takes 9 minutes to cook, cook it for 7 as it will continue to cook in the sauce for a few minutes off the heat.
Whilst the pasta is cooking, add a little good quality olive oil to a heavy bottom frying pan and fry the vegan bacon pieces until nicely browned (we use Vivera Bacon Pieces, which rightfully should be called "Better than bacon," because, they just are)
Once the bacon pieces are cooked (around 5 minutes) set to one side on some kitchen towel to absorb some of the excess oil.
Add a little more oil (if needed) to the pan and add the diced onion and sauté for a few minutes. Once translucent, mince the garlic, add to the pan and cook down for a minute or two being careful not to let it burn.
Slice the chestnut mushrooms, add to the pan along with 1 Tbsp of plant based butter (we use Flora)