spaghetti alla carbonara
So, you know, Valentine's Day. This would be great for that.
12 ounces spaghetti
2 tablespoons olive oil
3 cloves garlic, sliced
2 ounces vegan bacon, chopped
1 cup aquafaba (the liquid from a can of chickpeas or white beans)
2 tablespoons nutritional yeast
½ teaspoon arrowroot
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon turmeric
3 tablespoons vegan parm, plus more for garnish
Bring a large pot of salted water to a boil. Drop in the spaghetti and cook, stirring occasionally, until al dente 7 to 8 minutes.
While the pasta cooks, in a wide skillet, heat olive oil on medium-low heat, and add garlic and bacon. Cook, stirring occasionally, until garlic is slightly browned around the edges and bacon is browned, 5 to 6 minutes.
While the garlic and bacon cook, into a small food processor, add the aquafaba, nutritional yeast, arrowroot, salt, pepper, and turmeric. Blend until thickened and opaque, 20 to 30 seconds.
When the pasta is done cooking, scoop out ¼ cup of the pasta water and set it aside. Drain the pasta, and add it directly to the pan. Immediately stir in the aquafaba mixture, increase the heat to medium, and cook 2 to 3 minutes until the sauce reduces slightly.
Stir in the parmesan and the pasta water, and season with salt to taste.
Plate and garnish with additional parmesan and coarsely cracked pepper.
2/27/2018 01:31:16 pm
I love what you've been doing with aquafaba! I make a batch of chickpeas nearly every week, and I've been looking for creative ways to use that liquid gold. Thanks! I've also got to give you a shout out for the great contributions you've made to Veg Times! Keep up the good work, fellow vegan!
Leave a Reply.
Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?