Spaghetti ‘Carbonara’

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
Vegan Kids

By Heather Whinney

Published 2021

  • About

Classic carbonara sauce is made with egg yolks, cream and Parmesan cheese.

This vegan version combines silken tofu and vegan milk to make a deliciously rich sauce without the dairy. The final flourish is a scattering of carrot ‘bacon’, which has a lovely smoky flavour and crispy texture.


  • 350 g/12 oz spaghetti


  1. To make the carrot ‘bacon’, slice the carrots lengthways using a vegetable peeler to get thin, even slices. Mix the tahini, oil, maple syrup, soy sauce and liquid smoke together in a bowl. Add the carrot slices and mix with your hands to coat all over. Cover the bowl and marinate the carrot strips at room temperature for about 15 minutes.