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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti gluten-free if you're feeling fancy
  • 1 tbsp olive oil
  • 1 cup tempeh diced
  • ½ tsp liquid smoke
  • 2 tbsp soy sauce
  • ½ cup raw cashews soaked
  • ¾ cup unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh parsley for garnish

Method
 

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. Sauté tempeh in olive oil until golden. Add liquid smoke and soy sauce. Cook until crispy and slightly charred.
  3. Blend cashews, milk, garlic, lemon, nutritional yeast, salt, and pepper until creamy.
  4. Return pasta to pot. Pour in sauce and stir over low heat until warm and luscious.
  5. Mix in crispy tempeh. Toss to coat everything in that creamy, savory goodness.
  6. 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.
Forks up, fabulous—you just nailed vegan carbonara with all the flavor and none of the compromise. 🍝💁‍♀️