Easy Vegan Spaghetti Carbonara
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1 ounce Diced Shallot ( 1/2 shallot)
- 2.5 ounces Vegan Bacon (6-7 slices, half a package)
- 6 ounces Spaghetti
- 1 cup Unsweetened Almond Milk
- 1/2 cup Vegan Parmesan, grated
- 1/4 cup JUST Egg, optional
- 1/2 tsp Cracked Black Pepper, plus more for garnish
- 1/2 tsp Salt
- Black Salt (Kala Namak), optional
Preparation
Dice the shallot and vegan bacon.
Heat 3 tablespoons of oil in a pan on medium heat.
Add the shallot and bacon and cook until crisp.
Begin boiling the spaghetti.
Add 1 cup of almond milk and whisk together.
Stir in 1/2 cup of vegan Parmesan and reduce the heat to medium-low.
Season with salt and pepper.
Allow the sauce to simmer for 3-5 minutes until thick.
Transfer the spaghetti to the pan of sauce and stir.
Stir in the Just Egg until the sauce thickens and becomes slightly yellow.
Transfer the pasta to a serving dish and garnish with more Parmesan and pepper.
