Spaghetti Carbonara senza Uovo

Creamy Carbonara without egg. Perfect for Vegans, Egg allergy sufferers or just anyone who fancies a cruelty free, cheesy AF, comforting plate of pasta that's easy to make! I followed an initial recipe with no clear measurements and added a bit extra of everything so hopefully my vague instructions will make you equally as creative. Most ingredients I got in local supermarkets.

Serves two HEFTY portions or four normal ones. Takes about 30 mins.

Ingredients

Elmea Plant Based Double Cream (roughly half a mug)

A handful of Vg Hard Italian Cheese/Parmesan (plus more to serve)

A large handful of Vg Cheese (optional)

1 tbsp Unsalted Butter

1/2 Brown onion

Bacon pieces (150g)

1 tbsp Olive Oil

200g Spaghetti

1/4 cup Pasta Water (reserved before draining)

5 Mushrooms diced

Parsley (to garnish)

Salt and Pepper to taste

STEP ONE: Bring a pan of water to the boil, seasoning with a generous amount of salt. Add the spaghetti and cook following packet instructions. Once boiled, keep 1/4 of a cup of pasta water, drain pasta and set aside. To prevent sticking, you could run the sieve under cold water and gently separate the spaghetti.

STEP TWO: Heat butter and oil in a pan on medium heat. Add onion, bacon and mushrooms and fry for around five minutes, or until the bacon crisps up and the mushrooms are tender.

STEP THREE: Reduce the heat and add the cream, the 1/4 cup of pasta water and the cooked spaghetti until the liquid has formed a creamy sauce. Take off the heat and toss the Parmesan through the pasta.

STEP FOUR: Serve immediately and add extra Parmesan and Parsley to garnish.

STEP FIVE: ....EAT

Why not serve with an easy Garlic & Herb Ciabatta, simply crush two cloves of garlic into two tablespoons of plant-based butter and sprinkle in dried basil. Grill the Ciabatta on one side then smother the butter onto the other side and grill until melted. (you're welcome)