Dairy-Free Spaghetti Carbonara
Indulge in the rich, creamy goodness of this Dairy-Free Spaghetti Carbonara—perfect for those avoiding dairy without sacrificing flavor. This clever twist on the classic Italian dish features a luscious sauce made from unsweetened plant-based milk, nutritional yeast, dairy-free cream cheese or cashew cream, and a touch of white miso paste for umami depth. Crispy pancetta or plant-based bacon adds a savory crunch, while garlic infuses the dish with aromatic warmth. Whether you opt for gluten-free spaghetti or the traditional kind, this quick and easy recipe is ready in just 30 minutes, making it ideal for weeknight dinners. Garnish with fresh parsley for a bright finish, and enjoy a deliciously creamy pasta without the dairy. Perfect for vegans, dairy-free eaters, or anyone craving a lighter take on comfort food.
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Recipe Information
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)
Instructions
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.
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.
In the same skillet, lower the heat and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
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.
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.
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.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 40% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 549 mg | 42% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 952 mg | 20% | |
*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.
