Carbonara is amazing. It’s also like a breakfast pasta when you think of it. Traditionally having carbs, meat, eggs, and dairy. But you know what? WE DON’T NEED THAT SH*T. Here’s how I did it vegan.
What you want, what you really really want:
-Kala namak to taste
-2 cups frozen broccoli
-2 strips benevolient vegan bacon
-1/4 cup olive oil
-1/2 block tofu
-1/2 cup sauerkraut juice
-Juice from 1 lemon
-1/4 tsp smoked paprika
-1/4 tsp red pepper flakes
-fresh ground pepper to taste
-1tbsp miso paste
-1/4 cup nutritional yeast
-1 box fettucine
Lets start with the sauce. Combine the tofu, lemon juice, miso, sauerkraut juice, smoke paprika, red pepper flakes, olive oil, and nutritional yeast in a blender. Then blend (go figure).
Get a pot of water salted and boiling then you can add your pasta. Make sure to never break your pasta. Aside from it being a faux pas, you also end up with a million pasta pieces everywhere…no fun. Follow the timing on your pasta box, mine was 8-10 minutes.
While the pasta is cooking get a frying pan going with about 1 tbsp. of olive oil and cook the bacon, which has been broken into pieces, and broccoli going. Sauté on medium/high heat stirring frequently. You want to get the bacon extra crispy and slightly brown the edges of the broccoli.
Once the pasta is done add it to your frying pan with the bacon and broccoli. Then add the carbonara sauce and combine. Season to taste with the kala namak which will give a eggy type flavor to the dish, and with the fresh ground pepper.
Serve and enjoy:)
I’m also supposed to travel to Italy in February. Anyone have any good recommendations of where to go?