I remember the first time I tried Spaghetti Carbonara, my sister made it, I remember the balance of creaminess, baconey-ness and pasta, all of which I love.
Going vegan of course, I had to find way to improvise and re-capture the taste of the original carbonara I grew to love. I’ve experimented with tofu, mushrooms and variations of each without a solid result – until now!
Bear in mind the seasoning I add is probably not as authentic as possible, but the cream sauce, and bacon mushroom mix, is definitely the closest thing to home so far.
Does authentic carbonara use cream?
Most chefs would advise against the inclusion of cream in any carbonara recipe, although some may disagree.
The way I see it, we’re veganising everything here, using what we have, and what we have is vegan bacon and cream!
How to veganise carbonara
Traditional spaghetti carbonara uses egg yolks to add the sauce, bacon (or pancetta), garlic and black pepper. My version has a twist, so if you wish to find one more authentic, feel free; If you’ve stayed, you’re in for a treat!
I mean, you could go all out and hunt for the most realist vegan egg and keep it as authentic as possible. I however, found the perfect balance for a veganised carbonara using the following ingredients:
- Single cream
- Garlic powder
- Oyster mushrooms
- Vegan bacon (Vivera plant based bacon pieces)
The combo of the bacon pieces and mushroom in the sauce add a great taste and texture combo, resembling that of regular bacon, with both a meaty and chewy texture.
That balanced with a great blend of rosemary, basil and oregano, with cracked black pepper, flipping banging.
I made this carbonara in only 15-20 minutes, the pasta only taking 9 mins to cook, the sauce only taking 10 mins to do it’s thing.
An easy-to-make for a mid week meal, a kid-friendly vegan meal, and one very doable for a student, with little cooking experience.
If you enjoyed this recipe, feel free to share with your friends, or bookmark for future reference.