Vegan Spaghetti Carbonara

Recipe by
5 Mins


  • 300g Dried No Egg Spaghetti
  • 1 Tbsp Olive Oil
  • 100ml Dry White Wine
  • 1 Medium Onion, finely diced
  • 2 Strips of Vegan Bacon, roughly chopped
  • 2 Cloves Garlic, crushed
  • 120ml Crackd No-Egg Egg
  • 150ml Plant based Cream (suitable for cooking)
  • 60g Plant based grated Parmesan (plus extra to serve).
  • 1 Tbsp Fresh Basil, chopped
  • 1 Tbsp Fresh Parsley, chopped
  • ½ Tsp Salt and coarse Ground Black Pepper


  1. Bring a large pan of salted water to the boil, add the spaghetti and stir as it softens to make sure it doesn’t stick together.
  2. Pour the olive oil into a heavy bottom frying pan, add the diced onion, vegan bacon, basil and garlic and gently fry until the onion is soft then add the wine and simmer for 2 minutes.
  3. When cooked, remove the spaghetti from the boiling water and add to the pan with the vegan bacon, garlic, basil and onion in.
  4. Toss the spaghetti well making sure it is completely coated in the oil
  5. In a bowl mix together the Crackd No-Egg-Egg, plant based cream, parmesan, salt and pepper.
  6. Pour the cream mix onto the spaghetti turning well to ensure it is fully coated
  7. As soon as the cream starts to bubble remove from the heat and divide into serving bowls
  8.  Serve with the parsley, a grind of black pepper and extra plant based Parmesan sprinkled on top.  

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