A traditional carbonara recipe contains eggs, milk and bacon, and it was a challenge to recreate this, but I don’t give up easily. I started off with technicalities – smoking thin strips of aubergine to replace the bacon, whisking aquafaba to give the unctuous richness of an egg – and it was delicious, but the ingredient list was as long as my arm. So I shelved that version, and instead of focusing on trying to replicate a carbonara, I came up with this kinder, kinda one instead. The oil, nutritional yeast and liquidized onion do all the heavy lifting in making a thick, creamy, flavourful sauce, and the sun-dried tomatoes and mushrooms give the meaty texture and deep, rich flavours. It’s not a carbonara, but it is deliciously satisfying. And that’ll do me just fine.
© Jack Monroe, 2019. Images:© Patriciat Niven, 2019.