Vegan Carbonara by Charles
350 g dried pasta (spaghetti, mezzi rigatoni, etc.)
1 tray of La Vie™ classic lardons
Put down the eggs and cheese, we've got it covered, animal-free:
150 g soya cream
3 tbs nutritional yeast
2 tbs chickpea flour (or cornflour)
A pinch of pink Himalayan salt (Optional - for egg-ceptional flavour and yes, it just so happens to be our favourite colour )
A pinch of turmeric (for extra pizazz in the colour)
Fry the La Vie™ vegan lardons with a little oil in a hot pan. Set the lardons aside and keep the pan on-hand, but don't wash it (you don't hear that often, ey?).
Cook the pasta in a large amount of generously salted water, for around 2 minutes less than the instructions on the packet recommend. Keep a cup of the pasta water to the side before straining the pasta. It'll be used to emulsify the sauce.
While the pasta is cooking, you can get started on the sauce by mixing together the cream, flour, yeast, pink salt and turmeric in a saucepan, heating it gently until the sauce thickens.
Immediately after straining the pasta, finish frying the lardons in the pan, adding in a little pasta water. Season with pepper.
Once the pasta is cooked, take the pan off the heat and add in the sauce, incorporating everything well. If the sauce seems too thick, add a few spoonfuls of the pasta water.
Finish it off by adding the La Vie™ lardons and a final twist of pepper, then it's bon appétit!