Spaghetti Carbonara with Crispy Bacon and Parmesan Recipe
Alright, grab your faux pearls and prepare your tastebuds—this “Spaghetti Carbonara with Crispy Bacon and Parmesan” is having a full-blown vegan makeover. We’re skipping the oink and the moo, replacing bacon with smoky tempeh and cheese with a creamy cashew parmesan that does not disappoint. It’s the Italian classic you crave, minus the guilt and cholesterol spike. Rich, silky, peppery, and totally meat-free, this pasta dish will trick your inner carnivore and impress your bougie dinner guests. It’s fast, fabulous, and perfect for when you want carbs, comfort, and zero compromise. Now let’s serve sass with sauce, darling.
Spaghetti Carbonara with Crispy Bacon and Parmesan Recipe
A vegan twist on the classic carbonara, loaded with savory flavor from smoky tempeh bacon and cashew-based Parmesan-style sauce.
Ingredients
Method
- Cook spaghetti according to package instructions. Drain and set aside.
- Sauté tempeh in olive oil until golden. Add liquid smoke and soy sauce. Cook until crispy and slightly charred.
- Blend cashews, milk, garlic, lemon, nutritional yeast, salt, and pepper until creamy.
- Return pasta to pot. Pour in sauce and stir over low heat until warm and luscious.
- Mix in crispy tempeh. Toss to coat everything in that creamy, savory goodness.
- Garnish with parsley. Serve hot. Twirl like you’re in a rom-com.
Notes
Nutritional Values (per serving)
- Calories: 410
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 16g
Vitamins and Minerals (per serving)
- Vitamin B6: 25%
- Iron: 20%
- Calcium: 12%
- Magnesium: 15%
- Vitamin K: 22%
Additional Notes/Tips to Enhance Flavor
- Add crushed red pepper for heat if you’re feeling bold.
- A dash of white miso paste in the sauce adds umami depth.
- Use smoked paprika if you don’t have liquid smoke.
- Want it creamier? Add an extra tablespoon of soaked cashews.
- Leftovers make a killer cold pasta salad. Just saying.
