As a child I thought that Carbonara pasta was made with a cream sauce and in fact many restaurants prepare it that way, until a few years ago I discovered that authentic Carbonara pasta is prepared with egg yolks, Parmesan cheese and oil.

This version is more like the original and as I already told you in the recipe for eggplant bacon is the best vegan version I’ve ever had. One of the things I like most about the kitchen is that you can adapt the dishes to your liking.



  • 500 g de pasta (18 oz), nosotros usamos espaguetis de arroz integral
  • 275 g de tofu firme (10 oz)
  • 1/2 taza de leche vegetal, nosotros usamos de leche de soja (125 ml)
  • 1/2 taza de queso parmesano vegano o de levadura nutricional o de cerveza (8 cucharadas)
  • 4 cucharadas de levadura nutricional o de cerveza
  • 2 cucharadas de zumo de limón
  • 1 cucharada de tahini (o de aceite de oliva virgen extra)
  • 1 cucharadita de cúrcuma en polvo
  • 1/2 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • Bacon al gusto (nosotros solemos echar unas 3 lonchas por persona)
  • Perejil fresco al gusto


  1. We cook the pasta following the instructions on the package .
  2. Put the rest of the ingredients (except the bacon and parsley) in a blender and mix until well integrated.
  3. When the pasta is ready, strain it and return it to the pot or pan along with the sauce and chopped bacon and cook for about 2-3 minutes, stirring constantly over medium heat -high.
  4. Serve and decorate with fresh parsley, more pepper and more bacon (optional).
  5. We can store the Carbonara pasta in the fridge in an airtight container for about 4 days.


  • You can use the type of paste you want.
  • With 1 teaspoon of turmeric the paste has a more beautiful color, but the flavor is noticeable , if you want it not to be too noticeable, just add 1/2 teaspoon.
  • If you can’t have soy, you can try using cashews and other non-dairy milk. I’ve never done it like that, but I’ve seen a lot of people use them. You have to leave them to soak for a few hours, better overnight, and make the same recipe, although you may have to add more or less milk.
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