Pasta Alla Carbonara

What Makes Pasta Alla Carbonara So Special?

Pasta alla Carbonara is a beloved Italian dish that has sparked delicious debates among chefs for generations. Traditionally made with guanciale, eggs, cheese, and pepper, this dish brings a rich and creamy flavor that makes it a staple in Italian cuisine. But did you know that there's a vegan version that not only captures the essence of this classic but also pleases everyone's taste buds? If you’re a pasta lover, then the debate is over: vegan carbonara is sure to become your new favorite!

The Celebration of Carbonara Day

Every year, on April 6th, food enthusiasts around the world celebrate Carbonara Day! It’s a day dedicated solely to enjoying this incredible dish. Italians even say that if you visit Rome and don’t try pasta alla carbonara, then you haven’t truly experienced the city. The vibrant flavors and comforting texture of carbonara have made it a worldwide favorite, making the celebration even more meaningful.

Making Vegan Carbonara: Creamy and Delicious!

The beauty of vegan pasta alla carbonara lies in its simplicity and how it retains that classic creaminess without any animal products. You can create a rich sauce using ingredients like chickpea flour, turmeric, and Kala Namal salt for that creamy texture. And let’s not forget the star of the show: smoked jackfruit! It perfectly mimics the texture and flavor of traditional guanciale, satisfying your cravings for something familiar yet new.

Cooking the pasta 'al dente' is crucial for achieving the perfect texture to complement the creamy sauce. Whether you're using spaghetti, fettuccine, or any pasta of your choice, ensure that it has a slight bite to it. Simply toss the cooked pasta with the creamy sauce and smoked jackfruit, and you’ve got yourself a dish that everyone will rave about!

In conclusion, whether you’re a vegan, a flexitarian, or simply someone who loves good food, make sure to try vegan pasta alla carbonara. It's a dish that bridges the gap between tradition and modern dietary choices, ensuring we all can enjoy a plate of delicious pasta. So the next time you crave that rich, creamy flavor, reach for the plant-based version and savor every bite without a hint of remorse!

Vegan Spaghetti Carbonara with Jackfruit Bacon

Ingredients:

• 320g fresh spaghetti

• Black pepper (to taste)

• Extra virgin olive oil (for serving)

• Grated vegan cheese (optional but recommended)

For the Bacon Jackfruit:

• 250g jackfruit chunks (from MEET JACK or similar)

• 1½ tsp smoked paprika

• 1 tsp salt

• ½ tsp ground black pepper

• 2 tbsp olive oil

• 1 tsp agave syrup

For the Cream:

• 40g chickpea flour

• 250ml cold water

• 1½ tsp Kala Namak (or sea salt, see note below)

• 1 tsp turmeric

Directions:

1. Prepare the Jackfruit Bacon:

• Defrost the jackfruit chunks and cut them into small, compact cubes. Place them in a bowl.

• Add smoked paprika, salt, black pepper, olive oil, and agave syrup to the bowl. Mix well, massaging the seasoning into the cubes.

• Allow the jackfruit to marinate for a few hours (overnight is ideal for best flavor).

• Preheat the oven to 185°C (365°F). Spread the jackfruit cubes on a baking tray lined with baking paper.

• Bake for 15 minutes until slightly crunchy. If needed, bake for an extra 5 minutes or use the grill function. Let the cubes cool.

2. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the spaghetti until al dente.

3. Make the Cream:

• In a small pot, whisk together cold water, Kala Namak, and turmeric. Gradually add chickpea flour while whisking to prevent lumps.

• Heat the mixture on very low heat, whisking constantly. The sauce will thicken after a few minutes. Cook for about 6 minutes, ensuring it stays creamy (add a little extra water if it becomes too thick).

4. Combine and Serve:

• Drain the cooked pasta and toss it into the sauce. Mix well to coat the spaghetti.

• Add the jackfruit bacon cubes and sauté for a minute.

• Serve immediately with a sprinkle of grated vegan cheese, a drizzle of extra virgin olive oil, and freshly ground black pepper.

Note:
Kala Namak, also known as Himalayan black salt, adds a unique, egg-like flavor. While optional, it enhances the dish's authentic taste. You can find it online or at Asian supermarkets. If unavailable, substitute with sea salt.