This creamy, restaurant-style carbonara gets its silky body from a blended cashew cream, enriched with finely grated Parmesan and a touch of nutritional yeast for that deep, savory edge. Al dente spaghetti gets tossed straight in the skillet with cracked black pepper and a splash of starchy reserved pasta water, which helps the sauce turn glossy and cling to every strand. The result is a bowl that tastes indulgent and rich without relying on raw eggs or a classic egg-based sauce, so there's no last-minute worry about doneness. Finish it with a little extra Parmesan and more black pepper at the table for that final hit of flavor. It's a comforting, craveable pasta night that fits neatly into a pregnancy-friendly kitchen, and it comes together in one skillet with minimal fuss. Keep it in rotation for a weeknight dinner that still feels a little special.
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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.
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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