Dairy-Free Spaghetti Carbonara

Indulge in the creamy comfort of Dairy-Free Spaghetti Carbonara, a plant-based twist on the classic Italian favorite! This recipe swaps traditional heavy cream and cheese for a luscious sauce made with unsweetened plant-based milk, nutritional yeast, and dairy-free cream cheese or cashew cream, delivering the same velvety texture you love without sacrificing flavor. Crispy pancetta or plant-based bacon adds a savory, smoky bite, while a touch of white miso paste enhances the umami depth. Quick and easy to make in just 30 minutes, this delicious dish is perfect for weeknight dinners or impressing guests with a dairy-free delight. Serve it up with a sprinkle of freshly cracked black pepper and a scatter of parsley for the ultimate finishing touch. Whether you're dairy-free, vegan, or simply seeking a lighter carbonara, this recipe promises to be your new go-to pasta favorite!

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz Spaghetti (gluten-free optional)
• 2 tbsp Olive oil
• 6 oz Pancetta or plant-based bacon
• 3 Garlic cloves, minced
• 1 cup Unsweetened plant-based milk (e.g., almond, cashew, or oat)
• 3 tbsp Nutritional yeast
• 0.5 cup Dairy-free cream cheese or cashew cream
• 1 tsp White miso paste
• 1 tsp Salt
• 1 tsp Black pepper, freshly cracked
• 2 tbsp Fresh parsley, chopped (optional)

Directions

Step 1

Bring a large pot of salted water to boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining and set the spaghetti aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the pancetta or plant-based bacon and cook until crispy, about 5-7 minutes. Remove and set aside on a plate lined with paper towels.

Step 3

In the same skillet, lower the heat and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.

Step 4

In a blender or medium bowl, combine the plant-based milk, nutritional yeast, dairy-free cream cheese (or cashew cream), white miso paste, salt, and black pepper. Blend until smooth and creamy.

Step 5

Pour the dairy-free sauce into the skillet with the sautéed garlic. Cook on low heat, stirring constantly, until the sauce thickens slightly, about 3-4 minutes.

Step 6

Add the cooked spaghetti and crispy pancetta or plant-based bacon to the skillet. Toss everything together, ensuring the pasta is well coated in the sauce. If the sauce is too thick, gradually add some reserved pasta water until your desired consistency is achieved.

Step 7

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve immediately, garnished with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(937.2g)

Amount per serving	% Daily Value*
Calories	1872.2

Total Fat 126.3g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 121.5mg	0%
Sodium 5948.4mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 10.4g	0%
Total Sugars 3.0g
Protein 53.4g	0%

Vitamin D 100.0IU	0%
Calcium 549.3mg	0%
Iron 7.8mg	0%
Potassium 951.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 11.5%

Carbs: 27.1%