You can enjoy a delicious and creamy vegan pasta carbonara in just 25 minutes. This is a gluten-free version, which is also healthier and lower in fat.
Pasta carbonara is made with egg yolks, parmesan cheese and extra virgin olive oil, but in Spain is usually made with cream, even in some Italian restaurants, I don’t know why. When I made the traditional recipe for the first time, I fell in love with it and it was actually one of my favorite pasta recipes.
I hadn’t tried this delicious pasta dish since I went vegan, until last April at the best Italian restaurant I’ve ever been, which is in Edinburgh by the way and also last month at a beautiful restaurant in Rome.
When I tried it again after more than three years, I knew I had to make my own version at home and here it is. It’s inspired in the traditional recipe and I used our eggplant bacon. I think it’s the best plant-based carbonara ever! Cooking at home is awesome because you can make dishes using your favorite ingredients and what you have on hand.
If you like this vegan pasta carbonara, check out these pasta recipes: vegan pasta Alfredo, lentil bolognese, 15-minute coconut green pasta, simple vegan piquillo pepper pasta and pasta arrabiata.
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