Seed Oil Free Cashew Pasta Carbonara
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.6(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!