Spaghetti Alla Carbonara with Vegan Parmesan Cheese



  • 500 gr of spaghetti,
  • 200 gr of bacon diced,
  • 2 large eggs,
  • 3 Tbsp of nutritional yeast,
  • 2/3 cup of vegan parmesan,
  • 3 Tbsp  olive oil,
  • 3 Tbsp  parsley,
  • 1/2 cup of the water in which the spaghetti was boiled,
  • salt,
  • freshly ground black pepper.

For the vegan parmesan:

  • 3 Tbsp  nutritional yeast,
  • 3/4 cup of cashews or almonds,
  • 1/4 tsp garlic powder,
  • 3/4 tsp of salt.

Just add all the ingredients into a food processor and blend. Last for several weeks if kept in the fridge.


  1. In a bowl beat the eggs with a pinch of salt, parsley and the nutritional yeast.
  2. Bring a pot of well-salted water to a boil.
  3. Cook bacon with the olive oil in a skillet, until lightly browned.
  4. Cook spaghetti into the boiling water until al dente. Drain the pasta and reserve some of the cooking water.
  5. Transfer pasta into the skillet with the bacon and cook briefly, stirring.
  6. Remove from the heat and add the beaten eggs and about half a cup of the cooking water.
  7. Stir for about 30 seconds.
  8. Serve immediately with freshly ground black pepper and vegan parmesan cheese.

EnJoy!!!!! :)x


2 thoughts on “Spaghetti Alla Carbonara with Vegan Parmesan Cheese

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