Low Sodium Cashew Pasta Carbonara

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
See all
¾ cup boiling water
¼ cup finely grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp nutritional yeast
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pasta

12 oz spaghetti
1 tbsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 oz pancetta, cut into ¼-inch cubes
Chef's tip
Bacon is smokier than pancetta - use the same amount.
1 tsp coarsely ground black pepper, plus more for serving
½ cup reserved pasta water, plus more as needed

For serving

extra parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are noticeably softened.
2
Drain the cashews, discarding the soaking water. Transfer them to a blender along with 3/4 cup fresh water, the 1/4 cup Parmesan, nutritional yeast, and 1/2 tsp fine sea salt. Blend on high for 60–90 seconds until completely smooth and pourable, with no visible cashew pieces.

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