Medium

Vegan Spaghetti Carbonara

Based on: Spaghetti Carbonara (kochliebe.de)

✓ Veganised
25 minutes
4 servings
Prep: 10 min · Cook: 15 min
Veganisability Score
9/10 Almost identical in taste & texture

Taste, texture and effort can be replicated almost identically. The plant-based version is deceptively close to the original.

Ingredient Swaps
Eggs (3 whole + 1 yolk) → Silken tofu (200g) + 2 tbsp nutritional yeast

Blended silken tofu with a splash of pasta water gives the same creamy, binding consistency. Nutritional yeast adds the subtle umami flavour of eggs.

Pancetta / Guanciale (200g) → Smoked tempeh (200g)

Thinly sliced and pan-fried tempeh delivers the same smoky saltiness and crispy texture. The fermented flavour of tempeh actually deepens the taste.

Pecorino Romano + Parmesan (150g) → Nutritional yeast (6 tbsp) + cashew parmesan

Nutritional yeast brings the sharp umami kick — just like Pecorino. Cashew parmesan gives the creamy melt when stirred through.

Eggs (sauce binder) → 1 tbsp tapioca starch in pasta water

Tapioca starch gives the sauce that same silky, glossy structure when emulsified — no egg smell, no scrambling risk.

Unchanged

100% plant-based · Indistinguishable in taste
O
Original Ingredients
  • 400g Spaghetti
  • 200g Pancetta
  • 4 Eggs (3 + 1 yolk)
  • 100g Pecorino Romano
  • 50g Parmesan
  • 2 Garlic cloves
  • Black pepper, salt
V
Vegan Ingredients
  • 400g Spaghetti
  • 200g smoked tempeh
  • 200g silken tofu + 2 tbsp nooch
  • 6 tbsp nutritional yeast
  • 50g cashew parmesan
  • 2 garlic cloves
  • 1 tbsp tapioca starch · pepper · salt
Method (vegan)
  1. 1

    Cook spaghetti al dente in well-salted boiling water. Reserve about 200ml of pasta water — it's the key to the sauce.

  2. 2

    Blend the silken tofu with 3 tbsp pasta water, nutritional yeast, and a pinch of pepper until completely smooth and creamy. Stir in the tapioca starch.

  3. 3

    Slice tempeh thinly and fry in a pan with a little oil until golden and crispy (about 5 min). Briefly sauté the garlic, then discard.

  4. 4

    Remove pan from heat! Add the hot, drained spaghetti to the pan. Pour the tofu cream over and toss immediately and vigorously — add pasta water a splash at a time until a silky, glossy sauce forms.

  5. 5

    Serve immediately. Garnish with cashew parmesan and plenty of black pepper.

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