Spaghetti carbonara is a well-known and well-loved Italian classic. Most people agree that the dish originated in Rome after World War II, when American soldiers stationed in Italy inspired adaptations of Italian cuisine. However, as with many recipes, its exact origin is subject to debate.

In the traditional version of this dish, freshly cooked spaghetti is coated in a sauce made from eggs and Pecorino Romano cheese. It is topped with guanciale, a type of cured pork, and finished with a bold sprinkle of fresh pepper. The result is a luscious, creamy pasta dish. This vegan version replicates the original’s flavor and texture, producing a simple yet impressive dish.

A typical spaghetti carbonara recipe relies heavily on animal-based ingredients, which makes creating a vegan version quite challenging. In this recipe, cannellini beans and kala namak, also known as black salt, replace the eggs. The cannellini beans add a creamy thickness akin to eggs. Kala namak is high in sulfur, which imparts an eggy taste. Nutritional yeast, mustard, miso, and white wine vinegar work together to mimic the salty tanginess of Pecorino Romano.

Achieving the perfect consistency is crucial in this dish. The sauce should lightly coat the spaghetti. Add just enough sauce to ensure it adheres to the pasta; you may not need the entire amount. Adjust the thickness of the sauce by incorporating a bit of reserved pasta water if necessary.

For a guanciale substitute, consider adding chopped sun-dried tomatoes or vegan bacon. Cap the dish off with a generous helping of freshly ground black pepper.

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Spaghetti Carbonara

Servings 8 servings

Equipment

  • Saucepan
  • High-speed blender

Ingredients

  • 16 oz Spaghetti
  • 1 cup Cannellini beans
  • 2 tsp Dijon mustard
  • 2 tsp White miso paste
  • 2 tsp White wine vinegar
  • 1 cup Neutral-flavored non-dairy milk
  • 4 Tbs Nutritional yeast flakes
  • 2 tsp Kala Namak
  • Black pepper freshly ground
  • Sun-dried tomatoes or vegan bacon

Instructions

  • Cook the spaghetti according to package directions.
  • Place the remaining ingredients in a high-speed blender. Blend on high until completely smooth.
  • Drain the spaghetti, reserving the pasta water. Return the spaghetti to the saucepan and add the carbonara sauce. Add just enough so that the sauce coats the pasta. Add a small amount of pasta water if the sauce feels too thick.
  • Plate the spaghetti. Top each serving with a generous amount of freshly ground black pepper and either sun-dried tomatoes or vegan bacon.