Dairy Free Crispy Pancetta Carbonara
Enjoy rich, restaurant-quality comfort food right at home. This crowd-pleasing dinner delivers incredible flavor that everyone will love.
Ingredients
- 1 lb Spaghetti
- 6 oz Pancetta, Diced
- 1 tbsp Olive Oil
- 4 large Egg Yolks
- 2 large Eggs
- 1/3 cup Nutritional Yeast
- 1 tbsp White Miso Paste
- 1 1/2 tsp Freshly Cracked Black Pepper, Plus More For Serving
- 1 cup Reserved Pasta Water
Instructions
- In a medium bowl, whisk together the egg yolks, eggs, nutritional yeast, miso and black pepper until completely smooth with no lumps of miso.
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 8 to 10 minutes, stirring occasionally, until crispy and the fat has rendered. Turn off the heat and leave the pancetta and fat in the pan.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta water, then drain.
- Slowly whisk 1/4 cup of the hot pasta water into the egg mixture to gently warm it and keep it from scrambling later.
- Add the hot spaghetti to the skillet with the pancetta and toss to coat in the fat. Let it sit for about 1 minute so the pan is hot but no longer sizzling.
- Pour the egg mixture over the pasta and toss constantly for 1 to 2 minutes, adding pasta water a splash at a time, until it turns into a silky, creamy sauce. If the sauce looks too thin, set the pan over the lowest heat for a few seconds while tossing nonstop until it thickens slightly.
- Serve right away, topped with any crispy pancetta bits from the pan and extra black pepper.
Nutrition
Serving: 1servingCalories: 732kcalCarbohydrates: 89gProtein: 31gFat: 28g