When spaghetti carbonara is done right, this dish can be heaven on earth: traditionally, the recipe includes spaghetti, guanciale, egg, parmesan, pasta water and pepper. But in German restaurants you are usually served an unspecified porridge with cream and boiled ham. It is as far from the original as Hamburg is from Naples.
Much closer to all of these dishes is a vegan version of a traditional central Italian pasta dish that, when you close your eyes, tastes almost as good as the original. You should try it once! A delicious meal is ready in 25 minutes.
Ingredients for Vegan Spaghetti Carbonara
Two people need 300 grams of spaghetti, 130 grams of silken tofu, 130 grams of smoked tofu, 40 milliliters of olive oil, 1 tablespoon of white wine vinegar, 1 tablespoon of yeast flakes, pepper, salt, turmeric.
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Recipe for delicious carbonara spaghetti
Here’s how it works: First, of course, you have to boil the noodles. To do this, put well-salted water in the pot. When the water boils, add the pasta and cook until al dente. While cooking, remove two to three ladlefuls of pasta water.
Then cut the smoked tofu into thin, small pieces and fry in a little olive oil until they are really crispy. They replace the bacon in this recipe. Tip: A covered pan will prevent the smoked tofu from burning. When the smoked tofu is crispy, set it aside.
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For the creamy sauce, put silken tofu, olive oil, vinegar, yeast flakes, a small ladleful of pasta water and plenty of pepper and a little salt into a blender. If you don’t have a blender, an immersion blender is also suitable. You can also add a small pinch of turmeric for color. It turns the whole thing yellow.
Then add half of the fried smoked tofu to the noodles and pour the silky tofu oil mixture over everything. Now mix everything well. If your vegan carbonara isn’t creamy enough for you, you can add starchy pasta water and stir.
At the very end, you can put the vegan spaghetti carbonara on the plate and sprinkle the remaining pieces of crispy smoked tofu on top.
Enjoy your meal!