The Most Authentic Vegan Pasta Carbonara
Recipe type: Pasta
Cuisine: Italian
  • Kosher salt
  • 1-lb. gluten-free pasta
  • 4 oz. vegan bacon, chopped
  • 2 Tbs. vegetable or coconut oil
  • 2 Tbs. extra-virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 8 Tbs. Follow Your Heart VeganEgg + 2 cups cold water
  • ¾ cup Follow Your Heart Vegan Parmesan-Style Cheese
  • ¼ tsp. black pepper
  • 2 Tbs. fresh parsley, chopped
  1. Bring a large pot of water to a boil. Add a few spoons of salt and the pasta. Stir and cook until al dente, according to the package directions. Reserve some of the pasta cooking water for later. Drain and set aside.
  2. Chop up the vegan bacon. Heat 1 or 2 tablespoons of vegetable or coconut oil in a deep saute pan over medium-high heat. Add the vegan bacon and cook until crisp. Transfer to a bowl.
  3. In the same pan, add the olive oil. Saute the onion until softened, about 4 minutes. Add in the garlic and cook another minute until fragrant. Transfer the cooked pasta to the pan and toss with the onions and garlic.
  4. In a separate bowl, combine the VeganEggs and the cold water. Whisk until smooth. Mix in the Parmesan shreds, salt and pepper. Pour the egg mixture over the hot pasta and stir continuously until the eggs cook but don’t let them scramble. If the sauce feels too thick, add a bit of pasta water to loosen it up.
  5. When the pasta is coated with the cheesy egg mixture, add the bacon back into the pan and toss to combine. Serve hot and garnish with fresh parsley.
Recipe by The "V" Word at