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Vegan Carbonara Recipe

Name: Vegan Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 ounces spaghetti (, gluten-free if needed); 1 cup reserved pasta water from spaghetti; ½ - 1 cup dairy free milk of choice (, the more fat the milk has the creamier and richer it will be); ½ - 1 cup vegan parmesan (, store bought or homemade); 1 tablespoon tapioca starch (, you can sub with cornstarch if needed); ¼ - ½ teaspoon sea salt (, depending on cheese and bacon recipe used); ¼ teaspoon ground black pepper; ½ - 1 cup vegan bacon (, my mushroom bacon recipe worked great (see note)); Crushed red pepper (, optional to top); Parsley (, optional to top)

By Sophia DeSantis, Reviewed by Anjali Shah on July 15, 2025

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When I want something comforting and ready in less than 30 minutes, this Vegan Carbonara recipe is always my top choice. I make it super creamy with vegan bacon, dairy-free milk, and parmesan cheese for the sauce, then toss it with spaghetti. It’s perfect for easy dinner nights with the family.

A blue bowl of spaghetti carbonara next to small bowls of parsley and red pepper flakes

Growing up with Italian neighbors, I was immersed in the rich flavors of traditional cuisine. But as I embraced a plant-based lifestyle, I had to say goodbye to many classic recipes loaded with dairy cream and bacon. That challenge fueled my creativity, leading me to reinvent classic sauces like Alfredo without heavy cream and this vegan carbonara without dairy.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍝 More Pasta Recipes!

📋 Recipe Card

I made this plant-based carbonara for my husband last month using my mushroom bacon recipe, vegan parmesan cheese, and dairy-free milk to give the sauce the same creamy bacon-infused flavor, and he couldn’t believe it was made without traditional bacon and cream. He loved it more than his favorite creamy vegan stroganoff.

👩🏽‍🍳 Why I Love This Recipe

I love when I can surprise my friends and family with a classic dish that tastes just like the meat version but is made with plant-based ingredients. There’s nothing more satisfying than seeing them lick their plates and ask for the recipe, without even realizing it’s completely vegan. Ha! I make this vegan carbonara sauce with a handful of wholesome ingredients in just 25 minutes, and it’s so easy to make.

First, I boil and drain the spaghetti, making sure to save about 1 cup of the pasta water for the sauce. That little step, taught to me by my grandma, helps create the silkiest sauces. Then I make the creamy base with dairy-free milk, the reserved pasta water, and a bit of tapioca starch. Once it starts to thicken, I toss in the cooked pasta and stir in the parmesan. I usually add a splash more pasta water until the sauce is perfect, I like it thick enough to coat the back of a spoon. Last step, I mix in the mushroom bacon and serve it all up with extra parmesan and a sprinkle of crushed chili for a little heat.

The crispy mushroom bacon adds such an amazing smokey flavor to this vegan carbonara, just like pancetta does to the original version. It’s why I call it the best vegan carbonara sauce, as you can’t taste the difference. Even my non-vegan neighbors were all in when I shared the leftovers with them. Don’t just take my word for it, give it a try and see what you think!

🥘 Ingredients

You only need a few ingredients (including some homemade ones like my vegan parmesan and bacon) to make this comforting vegan carbonara recipe. Here’s what I use to pull it together:

Spaghetti: I usually go with regular or gluten-free spaghetti, depending on what we have. It goes great with the creamy sauce and makes the meal taste like the classic carbonara one.

Dairy-free milk: I use unsweetened dairy-free milk to keep the sauce creamy without adding any sweetness.

Cheese: This homemade vegan parmesan adds a cheesy and salty flavor that makes the carbonara taste rich and satisfying. I stir some into the sauce and always save a little extra for topping.

Tapioca starch: Just a little of tapioca starch helps the sauce thicken up and turn silky. My grandma used to do this with her sauces, and it works every time.

Vegan bacon: I like using crispy mushroom bacon for a smoky flavor.

🔪 How To Make

If I have the chance to make my own homemade vegan carbonara, I always say yes! It comes together in just a few simple steps. Here’s what to do:

Make the slurry: I mix warm pasta water with tapioca starch in a small bowl. Then I give it a quick stir until it’s smooth and set it aside for later.

Bowls of pasta water, tapioca starch and a mix of both

Start the sauce: I pour the dairy-free milk and pasta water into a pot over low heat, then add a pinch of salt and pepper. I slowly whisk in the starch mixture until it starts to thicken.

Whisk mixing up a carbonara sauce in a pot

Add the pasta: I stir in the cooked spaghetti and sprinkle in the vegan parmesan. Then I mix everything together until the pasta is coated in the creamy sauce.

Pot with spaghetti and carbonara sauce being mixed by a fork

Finish the dish: I gently fold in the crispy vegan bacon so it stays nice and crunchy. It adds the perfect smoky flavor to the creamy pasta. Serve warm!

Pot with spaghetti carbonara and portobello bacon being mixed

💭 Expert Tips

My #1 Secret Tip for making this vegan carbonara recipe is to go slow when adding the starch. I always whisk it in gently while the sauce is warming so it stays nice and smooth. If I rush it or turn the heat up too high, it gets lumpy, and nobody wants that.

Other Tips To Keep In Mind:

Warm the milk first: I like to let the dairy-free milk warm up a bit before adding the starch mixture. It helps the sauce come together faster and stay silky.
Don’t skip the pasta water: That starchy water is key for a creamy sauce. I always save about a cup when I drain the pasta so I can add more if the sauce gets too thick.
Taste and adjust the seasoning: Once everything is mixed, I give it a quick taste and sometimes add a little more salt or pepper. A tiny bit of garlic powder or nutritional yeast is great too if I want extra flavor.
Serve right away: This dish is best hot and fresh. I try to time it so the pasta and sauce finish at the same time, then serve it up right after mixing in the vegan bacon.

📖 Variations

This vegan carbonara is one of my ultimate comfort meals, for a variation I suggest the following favorites:

Garlic lovers version: I add a few extra cloves of minced garlic to the sauce while it warms. It gives the whole dish a fantastic savory flavor that’s perfect for garlic fans like myself.

Greens carbonara: I like tossing in a handful of spinach or kale right before serving. It wilts into the sauce and adds a little boost of color and nutrition for my kids.

Smoky mushroom twist: Instead of vegan bacon, I use smoked mushrooms or even sautéed shiitakes with a splash of tamari. This is my husband’s favorite variation!

🍽 Serving Suggestions

In my house, I like to serve the best vegan carbonara with simple salads and soups to complete the meal. Here are some of my favs:

Salads: I think simple flavors complement creamy sauces like this carbonara and one of my favs is this light and crunchy spinach and arugula salad with cherry tomatoes and a homemade balsamic dressing. Or when I want something more refreshing, I make this 10-minute cucumber tomato salad.

Soups: When we have family over for dinner, I make this hearty Italian chickpea soup to start the dinner off in Italian style or this easy-peasy tomato soup with canned soup, which is my kid’s favorite.

🧊 Storage Directions

Refrigeration: I keep any leftover carbonara in an airtight container in the fridge for up to three days.

Freezing: I don’t usually freeze this one because the creamy sauce can change texture.

Reheating: I reheat it on the stove over low heat or in the microwave in short bursts. I always add a little dairy-free milk to loosen the sauce and stir until it’s creamy again.

❓Recipe FAQs

What kind of dairy-free milk works best?

I always go for unsweetened and plain dairy-free milk. I’ve used oat, almond, and soy milk, and they all work well. Just make sure it’s not vanilla flavored or sweetened because that changes the taste of the sauce. I usually double-check the label before I pour.

How do I stop the sauce from getting lumpy?

This is the big one. I always make sure the heat is low and take my time whisking in the starch. I learned that if the heat is too high or I rush it, the starch clumps and the sauce gets bumpy. But if I go slow and keep stirring, it comes out smooth and creamy every time.

Is there a substitute for tapioca starch?

Yes, if I’m out of tapioca starch, I use cornstarch or arrowroot powder instead. I’ve tried both and they still help the sauce thicken nicely. I just mix it with warm pasta water before adding it in, just like I would with tapioca. It might not be quite as silky, but it still turns out creamy and smooth.

Fork twirling around spaghetti carbonara in a blue bowl

🍝 More Pasta Recipes!

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