Creamy Fettuccine Carbonara
Creamy Fettuccine Carbonara
This is my take on a creamy carbonara without the eggs, sorta. There is a brand new Vegan runny yolk egg in the form of a poached and sunny side up egg from a company called YoEgg. I used them in a deconstructed way to play on the classic Italian dish of Carbonara which tradtionally uses egg yolks. These Vegan eggs are a little hard to find so it’s totally ok to skip the egg in this recipe and savor the creamy and smoky fettuccine instead. Of course you can also make a little bit of vegan egg yolk sauce to add to the pasta (see recipe below). Either way, you will love this delicious and comforting dish for lunch or dinner.
Serves 2
Ingredients
8 oz Fettuccine Pasta
1 cup Vegan Parmesan finely grated
4 strips Vegan Bacon cooked
1/2 cup (118 ml) Cashew Cream
2 cloves of Garlic minced
2 tsp (10ml) Oil
1/2 -3/4 cup (118 - 175ml) Pasta Water
Salt & Pepper to taste
2 Tbsp (30g) chopped Parsley for garnish
Cashew Cream
1/2 cup (70g) Raw Cashews soaked
1/3 -1/2 cup (78 - 118ml) Water
pinch of Nutmeg
Salt & Pepper to taste
Optional: Vegan Egg Yolk Sauce
1/2 cup (118ml) Water plus 2 tsp(10ml) separated
1/2 Tbsp (7.5g) Vegan Butter melted or neutral Oil such as avocado or vegetable
1/4 tsp Turmeric
1 tsp (5g) Nutritional Yeast
1/8 tsp Kala Namak (Black Salt)
2 tsp (10g) Corn Starch
Salt & Pepper to taste
Directions:
1.Heat all of the ingredients except the 2 tsp of water and 2 tsp cornstarch in a small sauce pan on medium low heat.
2.Once the mixture heats up to a hard simmer, make the cornstarch slurry by mixing the water and cornstarch together until there are no clumps.
3.Add the slurry to the heated mixture while whisking to make sure everything is incorporated then heat the sauce until it thickens.
4.Remove from heat and use to top the pasta with or add to the creamy fettuccini sauce after the cashew cream is added.
Directions
1. Cook the pasta according to package directions and make sure to reserve 1 1/2 cups of pasta water.
2. When the pasta is half way through its cooking time start the rest of the dish. In a large skillet, cook the vegan bacon according to the package directions. Once cooked remove from pan and roughly chop the bacon, set aside.
3. Add a bit more oil to the same pan as you cooked the bacon and add in the minced garlic. Cook for 1-2 minutes or until fragrant. Add in the grated parmesan and about 1/2 cup of the pasta water. Mix until the parmesan melts.
4. Add in the cashew cream and a bit more water as needed. Season with salt & pepper then toss in the cooked fettuccine. Toss to coat the pasta and add in most of the cooked bacon.
5. Garnish with chopped parsley more bacon and optional vegan yolk sauce.
