I’ve broken with tradition by using cream in this meat-free spaghetti carbonara recipe, but I promise it’s really yummy, packed with flavour, and I think you’re going to love it.
Have you tried vegetarian bacon products yet? They’re amazing! So many brands now offer flavourful, meat-free deliciousness, and they’re just perfect for making carbonara – so that’s what I’ve done.
Ingredients
- 500g (1.1 lb) spaghetti
- 1 tbsp oil
- 250g (8.81 oz) meat-free bacon, chopped into small pieces
- 300ml (10.1 floz) double cream
- 4 egg yolks
- salt and pepper
- 60g (2.11 oz) vegetarian hard cheese
Instructions
Put your pasta on to boil in plenty of boiling, salted water.
Warm the oil in a pan and add chopped meat-free bacon.
Fry for around 3 minutes until just starting to brown a little. Set aside in a bowl.
Take the pan off the heat and pour in your cream.
Add the egg yolks.
Add a good pinch of salt and pepper.
Whisk to combine.
Add the cheese.
Mix again until fully combined.
When your pasta is al dente, drain and add to the pan – return the pan to a low heat.
Toss the pasta in the sauce until evenly coated. The residual heat from the spaghetti will help gently cook the eggs – don’t turn the heat up.
Add the vegetarian bacon and serve, seasoning more as desired.
Looks yummy, doesn’t it?
Enjoy! And if you’d like to discover more yummy meat-free meal ideas, check out my vegetarian recipes.
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If you want to print this meat-free spaghetti carbonara recipe, here it is again in an easily printable format.
15-minute meat-free spaghetti carbonara
Ingredients
- 500 g (1.1 lb) spaghetti
- 1 tbsp oil
- 250 g (8.8 oz) meat-free bacon
- 300 ml (10.1 floz) double cream
- 4 egg yolks
- 60 g (2.1 oz) vegetarian hard cheese
- salt and pepper
Instructions
- Put your pasta on to boil in plenty of boiling, salted water.
- Warm the oil in a pan and add the meat-free bacon.
- Fry for around 3 minutes until just starting to brown a little. Set aside in a bowl.
- Take the pan off the heat and pour in your cream.
- Add the egg yolks and a good pinch of salt and pepper, then whisk to combine.
- Add the cheese and mix again.
- When your pasta is al dente, drain and add to the pan – return the pan to a low heat.
- Toss the pasta in the sauce until evenly coated. The residual heat from the pasta will help gently cook the eggs – don’t turn the heat up.
- Add the meat-free bacon and serve, seasoning more as desired.
Video
Nutrition
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Jenny @ thebrickcastle says
This’ll be on the menu as soon as I find some Lardons. I think our Iceland sells them – can’t wait! :)
Raquel says
I love anything pasta! This looks amazing but what exactly is quorn products made of?
Jenny @ thebrickcastle says
Quorn is a micro-protein, pretty much a variety of fungus. It’s mainly mixed with egg to bind it, although they’re working on egg replacements and have released some vegan options.