Coconut Free Spaghetti Carbonara
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 1 tbsp kosher salt
- 6 oz pancetta or guanciale, cut into small cubes
- 2 cloves garlic, smashed and peeled
- ½ tsp freshly ground black pepper, plus more for serving
For the sauce
- 1 package (12 oz) silken tofu, drained
- ¼ cup nutritional yeast
- 2 tbsp olive oil
- 1 tsp white miso paste
- ½ tsp kosher salt
For serving
- ½ cup finely grated pecorino romano, plus more for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the spaghetti until al dente — tender with a slight resistance at the center — according to package directions, usually 9–11 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, combine the silken tofu, nutritional yeast, olive oil, white miso paste, and 1/2 tsp kosher salt in a blender. Blend on high until completely smooth and creamy, about 60 seconds. Set aside.
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