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
- We cook the pasta following the instructions on the package .
- Put the rest of the ingredients (except the bacon and parsley) in a blender and mix until well integrated.
- 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.
- Serve and decorate with fresh parsley, more pepper and more bacon (optional).
- 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.