Emulsifier Free Spaghetti Carbonara

Total time30 min

Prep time10 min

Cook time20 min

4.8

(24)

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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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