Dairy Free Pasta Carbonara
Carbonara is one of those dishes that feels almost impossible to make without cheese — the sharp, salty bite of Pecorino Romano seems like it's holding the whole thing together. This version proves otherwise, swapping the dairy for nutritional yeast, which brings that same savory, umami-forward depth without a single drop of milk or cream. The real magic is still the technique: guanciale rendered low and slow until the edges are golden and crisp, a glossy egg sauce built from whole eggs and extra yolks, and starchy pasta water used to coax everything into a silky, clinging consistency. Letting the pan cool slightly before adding the egg mixture is the step that separates a smooth sauce from scrambled eggs, and the instructions walk you through it clearly. An instant-read thermometer takes the guesswork out of food safety, confirming the sauce hits 160°F before it hits the table. The result is rich, deeply savory, and satisfying in exactly the way a great bowl of pasta should be — and it serves four without any complicated substitutions or hard-to-find ingredients.
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 1 tbsp kosher salt
- 6 oz guanciale or pancetta, cut into ¼-inch cubes
For the sauce
- 2 pasteurized whole eggs
- 3 pasteurized egg yolks
- ⅓ cup nutritional yeast
- 1 tsp freshly ground black pepper, plus more to taste
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil and add the kosher salt. Cook the spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 1/2 cups of pasta cooking water and set it aside. Drain the pasta.
- 2
While the pasta cooks, place the guanciale in a cold 12-inch skillet and set it over medium heat. Cook, stirring occasionally, until the fat has rendered and the pieces are golden and crisp at the edges, about 8–10 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the residual fat in the pan must not be screaming hot when the egg mixture is added.
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