April 6th, is no ordinary day for lovers of Italian cuisine: today, Carbonara Day is celebrated worldwide, a day dedicated to one of the most iconic dishes of the Italian tradition. An undisputed symbol of Roman cooking, carbonara is more than just a recipe; it is a true field of debate between purists and experimenters.
In our recipe book, you can already find the recipe to prepare an exquisite classic carbonara, the timeless one with guanciale, eggs, and pecorino. But you can also find more creative interpretations like lake carbonara, where guanciale gives way to smoked trout for a dish that is both tasty and light. This year, however, we decided to go even further and propose a variant that looks to the future of cooking: Vegan Carbonara.
Presented to us by Cesarina Rosamaria from Lecce, this choice does not seek to replace the original recipe but to sit alongside it, demonstrating that even the most traditional dishes can evolve and adapt to new dietary needs without losing their spirit of conviviality and sharing. The challenge? Recreating the enveloping creaminess and bold taste of carbonara without using ingredients of animal origin.
Rosamaria succeeds by working on textures and flavors: smoked tofu becomes a surprising plant-based "guanciale," crunchy and savory, while a cream based on cashews, nutritional yeast, and spices provides that velvety and intense note that makes carbonara so irresistible. The final touch? Black pepper, an essential element that binds all the components and gives character to the dish.
The result is a recipe that wins over not only those following a vegan diet but also those who are simply curious to experiment. It is a different carbonara, certainly, but at the same time familiar: creamy, fragrant, and satisfying. A concrete demonstration that cooking is a living language, capable of evolving without forgetting its roots.
At the origins of Carbonara
Speaking of roots, we must remember the origins of carbonara. Its history is shrouded in various theories: some link it to the charcoal burners of the Apennines, others to the presence of Americans in Italy during the post-war period, when eggs and bacon entered Italian pantries. Whatever the truth, one thing is certain: carbonara has become a universal symbol over time, loved and reinterpreted throughout the world.
And that is exactly the beauty of Carbonara Day: celebrating tradition while also letting oneself be inspired by new ideas and influences.
So all that's left is to get to the stove: whether you choose the classic version or this original vegan proposal, it matters little. Because with carbonara, in all its forms, you can never go wrong!
Vegan Carbonara
The iconic Roman dish reinterpreted here using only ingredients of plant origin
Preparation time45m
Cooking time15m
Servings4
Ingredients
- For the pasta:
- 320 g spaghetti (or your favorite long pasta)
- Coarse salt
For the vegan "guanciale":- 200 g smoked tofu
- 2 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp liquid smoke (optional, for a more intense flavor)
- 1/2 tsp smoked paprika
For the "egg" cream:- 150 g raw cashews
- 200 ml unsweetened plant-based milk (soy or oat)
- 3-4 tbsp nutritional yeast flakes
- 1 tsp Kala Namak salt (Himalayan black salt)
- 1/2 tsp turmeric powder
- 1 garlic clove (optional, dried or fresh)
- Plenty of freshly ground black pepper
For the garnish:- Freshly ground black pepper
- Nutritional yeast flakes (optional)
- Fresh chopped parsley (optional)
Method
- Place the cashews in a bowl and cover them with very hot water.
- Let them rest for at least 30 minutes until they are soft, then drain well.
For the vegan "guanciale":
- Cut the smoked tofu into small cubes or thin strips
- In a large pan, heat the olive oil over medium heat. Add the tofu and cook until it becomes golden and crispy on all sides (about 8-10 minutes).
- Towards the end of cooking, add the soy sauce, smoked paprika, and liquid smoke (optional).
- Stir well to glaze the tofu, cook for another minute, then remove from heat and set aside.
For the pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti (or other long pasta shape) and cook them al dente.
- Before draining the pasta, reserve at least one cup (about 250 ml) of cooking water (as it is rich in starch).
For the "egg" cream:
- While the pasta is cooking, prepare the "egg" cream.
- Put the soaked and drained cashews, plant milk, nutritional yeast, Kala Namak salt, turmeric, garlic (if you like it), and some black pepper in a high-power blender.
- Blend until you get a very smooth, velvety cream without lumps: it must have the consistency of a beaten egg.
Assembly:
- Drain the spaghetti al dente and pour them directly into the pan with the crispy tofu (turn the heat to a very low level).
- Pour the cashew cream over the pasta.
- Cream together, stirring the pasta vigorously with the cream and tofu.
- Add the reserved cooking water a little at a time, continuing to stir: the starch in the water and the heat of the pasta will transform the cream into a thick, shiny, and velvety sauce that will perfectly wrap the pasta.
- Attention: do not heat the sauce too much because it could thicken too much. The heat of the pasta is usually sufficient.
- Remove from heat, then add a final generous grind of fresh black pepper and stir one last time.
- Serve immediately on plates, garnishing with more black pepper, a pinch of nutritional yeast, and fresh parsley if you wish.
All about Carbonara
Would you like to learn how to make a perfect carbonara guided by the expert hands of our Cesarine? Discover cooking classes throughout Italy where you can learn the secrets of this dish, an undisputed symbol of Roman gastronomic culture.
