Carbonara With Smoky Carrot Rashers
This Carbonara With Smoky Carrot Rashers recipe is a guest blogger submission.
A classic Italian dish made vegan! This vegan carbonara is so simple & yet so decadent it’s magic. Add a scattering of smoky carrot rashers & you get a fantastic pop of colour, flavour & texture too!
It is incredibly creamy with a delicious butteriness from the ground almonds. The nutritional yeast gives a subtle cheesiness and the carrot adds a satisfying smoky flavour as well as great texture and a pop of bright orange colour.
In my vegan version of this dish I use creamy cashews, buttery ground almonds and a little milk to replace the eggs. The cheese is subbed for nutritional yeast and the guanciale is replaced with smoky carrot rashers. I cook it in a similar way to traditional carbonara. The spaghetti is cooked until al-dente then the room temperature sauce is tossed through it. The heat from the spaghetti is enough to warm the sauce through. You don’t need lots of sauce. Italians don’t drown their pasta in gallons of sauce. They just use enough to coat it nicely and this is the best way to serve this dish.
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