Eggless Cashew Pasta Carbonara
Classic carbonara gets its silky texture from eggs, which makes it one of those dishes that can feel completely off the table. This version solves that beautifully by blending soaked raw cashews with Parmesan, nutritional yeast, and a splash of water into a cream that's genuinely smooth, rich, and deeply savory. The sauce clings to every strand of spaghetti the same way a traditional carbonara should, and you'd never guess what's behind it. Crispy pancetta renders down in the pan first, so the pasta gets tossed in all that golden, porky fat before the cashew cream goes in — which means the flavor is absolutely there. Reserved pasta water keeps everything loose and glossy as you toss, giving you that restaurant-style finish without any fuss. It comes together in about 45 minutes and serves four, making it a genuinely satisfying weeknight dinner that doesn't feel like a compromise. Finish each bowl with extra Parmesan and a heavy crack of black pepper, and it's honestly hard to believe this isn't the original.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- ¾ cup boiling water
- ¼ cup finely grated parmesan cheese, plus more for serving
- 1 tsp nutritional yeast
- ½ tsp fine sea salt
For the pasta
- 12 oz spaghetti
- 1 tbsp kosher salt
- 4 oz pancetta, cut into ¼-inch cubes
- 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)
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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