Vegan Carbonara by Charles



20 min


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 black Himalayan salt, also known as "kala namak" salt (Optional - for egg-ceptional flavour)
A pinch of turmeric (for extra pizazz in the colour)

Step 1:
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?).

Step 2:
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.

Step 3:
While the pasta is cooking, you can get started on the sauce by mixing together the cream, flour, yeast, black salt and turmeric in a saucepan, heating it gently until the sauce thickens.

Step 4:
Immediately after straining the pasta, finish frying the lardons in the pan, adding in a little pasta water. Season with pepper.

Step 5:
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!