How to Make This Creamy Carbonara with Coconut Bacon: A Vegan Twist on the Classic Italian Dish

How to Make This Creamy Carbonara with Coconut Bacon: A Vegan Twist on the Classic Italian Dish

How to Make This Creamy Carbonara with Coconut Bacon: A Vegan Twist on the Classic Italian Dish

Are you looking for a plant-based version of the traditional creamy Carbonara that still packs a rich and authentic flavor?

Look no further than this vegan recipe from Rebecca Hincke’s The Vegan Pasta Cookbook. This dish combines the classic Italian flavors with the unique twist of coconut bacon, creating a truly indulgent and creamy vegan Carbonara.

The secret to this vegan Carbonara lies in the use of kala namak, or Himalayan black salt, which gives the dish an “eggy” flavor reminiscent of traditional egg-based dishes.

The sauce is made with silken tofu, nondairy milk, garlic, turmeric, and miso paste, all blended together to create a creamy and flavorful base.

This sauce is then paired with classic spaghetti or bucatini and topped with a unique coconut bacon that adds a sweet and salty element to the dish.

To make this vegan Carbonara, you will need the following ingredients:

For the sauce:

  • 10.5 ounces (297 grams) silken tofu, drained
  • ¼ cup unsweetened nondairy milk (oat, soy, almond)
  • ¼ tsp kala namak or black Himalayan salt
  • ¼ tsp flaked sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ground tumeric
  • 2 tsp white miso paste

For the pasta:

  • 10 ounces (283 grams) dried spaghetti or bucatini
  • 4 tbsp vegan Parmesan grated (optional)
  • 1 cup pasta cooking water (as needed)

For the coconut bacon:

  • ¾ cup unsweetened coconut flakes or chips
  • 2 tbsp tamari or soy sauce
  • ½ tbsp olive or vegetable oil
  • 1 tsp maple syrup or brown sugar
  • 1 tsp liquid smoke
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
  • Pinch of sea salt

To make the sauce, combine the tofu, nondairy milk, kala namak, sea salt, garlic powder, turmeric, and white miso paste in a blender. Blend until smooth.

For the pasta, cook the spaghetti or bucatini in a pot of boiling, salted water until al dente. Drain and reserve 1 cup of pasta cooking water. Transfer the pasta back to the pot and add in the Parmesan (if using) and sauce. Stir together over low heat until the Parmesan has melted and the sauce is thick and gooey, adding pasta cooking water as needed to loosen the sauce to your liking.

For the coconut bacon, preheat the oven to 325°F (160°C). Combine the coconut flakes or chips with the tamari, olive oil, maple syrup, liquid smoke, paprika, pepper, and salt in a mixing bowl. Stir until the coconut is fully coated in the sauce. Spread the coconut pieces evenly on a large baking sheet lined with parchment paper and bake for about 20 minutes, stirring every 5 minutes to get an even toast and keep them from burning. Transfer to a bowl to cool before using.

To serve, top the pasta with the coconut bacon and season with salt and pepper to taste.

This vegan Carbonara is a game-changer for anyone looking for a plant-based version of the classic Italian dish. The combination of creamy tofu sauce, classic spaghetti, and crispy coconut bacon creates a truly indulgent and flavorful meal that is sure to please even the most discerning palates.