This creamy, craveable pasta night staple gets its silky texture from a clever blended sauce of silken tofu, nutritional yeast, and a touch of white miso, whirred until glossy and rich enough to coat every strand. Crisp, golden cubes of pancetta bring smoky, salted crunch, while garlic-infused fat deepens the whole dish before the sauce ever hits the pan. A splash of reserved starchy cooking water is the trick that pulls everything together into that classic clingy, luscious finish, no cream required. Piled high and finished with a generous dusting of grated Pecorino Romano, a crack of black pepper, and fresh parsley, it looks and eats like the real deal. It's an easy weeknight favorite that fits neatly into a gluten free kitchen without sacrificing that rich, comforting bowl of pasta everyone's craving.
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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.
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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