Carbonara is an Italian pasta dish created in the middle of the 20th century from near Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta) and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, or bucatini can also be used. This dish is a vegan version of carbonara.
250g spaghetti (or any pasta you prefer)
1 small cup vegan bacon, fried
2 Tbsp vegetable oil
1/4 cup dry white wine
2 Tbsp cornstarch or cake flour
3 2 Tbsp water
2 Tbsp vegan margarine
1 1/2 cup vegan cream
Salt and ground pepper, to taste
- Cook pasta according to package directions.
- Dissolve the cornstarch in water and set aside.
- In a large saucepan, heat the vegetable oil over medium. On a low heat, pour in the vegan cream and mix well. Add in the dissolved cornstarch, stir and simmer covered for about 10-15 minutes, stirring occasionally. (If too thick, you can always add a little water to thin it down). Add salt and pepper to taste and add in the fried vegan bacon.
- Toss with drained pasta and grind over some more pepper with vegan parmesan.
Serves 2 people
Recipe supplied by Marjorie Marino, Cape Town, South Africa
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