Last week in the ICA store in Möllevången, here in Malmö, I saw these awesome new soya bacon pieces. Well, I just had to buy them and make myself a vegan spaghetti carbonara didn’t I 😉
Here’s a recipe for an equally creamy sauce as the original, but 100% plant based.
To make, you’ll need:
- 1/2 pack soy bacon (87g)
- 2 cloves of garlic, minced
- 1tsp vegan butter,
- 100ml Oatly cream (or any other plant based cream)
- Glug of garlic infused oil
- 1tbs nutritional yeast
- 1tbs vegan mayo
- Lots of black pepper, around 8-9 cracks
- Handful of chopped fresh parsley,
- Lots of vegan Parmesan ( I used Astrid och Aporna’s Riv-iera)
Start by putting on the spaghetti, the dish isn’t going to take long to make! Once the spaghetti is starting to simmer in it’s salty water, start by melting the butter in the pan and adding in the vegan bacon. I used ones from ICA here in Sweden, but I’m sure there are definitely nice bacon alternatives you could use, like smoked tofu, or tempeh bacon etc. Fry off until it starts going crisp, then add in the garlic. Fry until it cooks out its raw bite. Now, add in the Oatly cream, black pepper, nooch and garlic oil. Turn the heat down to low and stir. When they have thoroughly mixed together take the pan off the heat. By this time, the pasta should be nice and al-dente. Strain into a colander. As the sauce has started to cool down, you can add in the vegan mayo. This will give the same unctuous taste and feeling as using eggs in a traditional carbonara. Stir through the pasta evenly, so that each strand of spaghetti is enrobed in the sauce. Serve with the chopped parsley and a generous helping of vegan Parmesan.