Vegan Carbonara Recipe
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.
Servings: 4
Calories: 432kcal
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
Instructions
- Cook spaghetti according to package directions. Make sure to reserve 1 cup pasta water and do not rinse the pasta when you strain it. This helps with the texture of the liquid.
- Make a slurry using 2 tablespoons of the warm pasta water and the 1 tablespoon of tapioca, set aside.
- Put ½ cup milk and ½ cup pasta water into the pot where you cooked the pasta and heat it over low heat. Add ¼ teaspoon of salt and the pepper. Slowly add in the starch mixture as you whisk it so it doesn’t clump. It should slowly thicken and get somewhat egg like.
- Add the pasta and the parmesan and mix around so the pasta is covered in the mixture. If you want it more saucy, then slowly add more pasta water and milk until you get the result you like. You may need to add more salt.
- Mix in the bacon. Start with ½ cup and add more if you prefer. Or you can top it with more later.
- Serve with parsley, crushed red pepper and more Parmesan if you prefer!
Notes
- 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.
- 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.
Nutrition
Calories: 432kcal | Carbohydrates: 76g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 676mg | Potassium: 384mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 7mg