Description
A delightful twist on traditional pasta carbonara, this healthy recipe uses turkey bacon and a creamy sauce made from eggs and nutritional yeast, making it both vegan-friendly and delicious.
Ingredients
Scale
- 16 oz pasta (gluten-free spaghetti)
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup nutritional yeast
- 1 cup peas
- 5 slices of turkey bacon
- 1.5 cups pasta water
- Juice of 1 lemon
Instructions
- Boil the Pasta: Start by boiling your gluten-free spaghetti according to the package instructions. Don’t forget to reserve 1 cup of the pasta water before draining!
- Cook the Bacon: In a large skillet, cook the turkey bacon until it’s crispy, which will take about 5 minutes. Once done, remove it from the skillet and chop it into bite-sized pieces.
- Prepare the Sauce: In a mixing bowl, whisk together the eggs, salt, pepper, nutritional yeast, and lemon juice. This will be your creamy sauce that binds everything together.
- Combine Them All: Slowly add the reserved pasta water into the egg mixture, whisking to combine everything smoothly. This step is crucial for creating a silky sauce.
- Mix and Serve: Add the drained pasta and chopped bacon back to the skillet, pour the sauce over them, and stir well to coat all the pasta. Finally, stir in the peas and enjoy your delicious carbonara!
Notes
Best enjoyed immediately after cooking. If storing leftovers, place them in an airtight container; they can be kept in the fridge for up to 3 days or frozen for about 1 month without peas.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 200mg