Carbonara Inspired Bucatini
I know I am treading on thin ice here because replicating an authentic vegan carbonara is practically not possible. For someone who has spent a lot of time working in Italian restaurant kitchens I know some would think this is an abomination to a true Italian carbonara and I'd probably agree with you. However I am standing firm on my soapbox that the whole point of cooking in a creative sense is to not color inside the lines. The truth is many people don't eat pork, eggs or dairy and still want to try foods or cuisines outside of their comfort zones.
I had to get creative because this is mission impossible. I don't know if the tomato roasting was completely necessary but I did want to take advantage of all of the umami flavors tomatoes have as well as use some of that color. One thing about Italian cuisine that has really inspired my cooking is preparing dishes that are truly made in the moment. So with all that being said - here is to those who want to indulge and can appreciate tradition without being confined to it.
Carbonara Inspired Bucatini
* Serves 4 * Ingredients
1/2 cup - minced onion
2 tbsp - minced garlic
1 tbsp - soy sauce
1/2 cup - white wine
2 tbsp - vegan butter
1/2 pound - bucatini pasta ( I used Delallo bucatini )
1 tbsp - nutritional yeast
1/4 tsp - smoked paprika
1 tiny pinch of turmeric powder for color
freshly cracked pepper to taste
1 tbsp - salt
1/4 cup - lemon juice
1/4 cup - canned coconut milk
1/2 tbsp - tapioca starch mixed with 1/4 cup cold water
1/2 cup - pasta water ( or as much as desired for creamy texture )
1/2 tbsp - truffle oil ( optional )
Tempeh & Marinade
1/2 a block of tempeh / 4 oz
1 tbsp - soy sauce
2 tbsp - grapeseed oil
1/2 tsp - garlic powder
1/4 tsp - paprika
Tomato Cashew Cream
1/2 cup - cashews
3/4 cup - hot water
1 - charred tomato
1/4 cup - vegetable stock
Garnish
Freshly cracked black pepper
Chopped parsley
Violife parm cheese
Tempeh bacon bits
Instructions
Step 1 - Prep
Start of by getting some necessary prep out of the way like blanching the tomato and peeling the skin. Rub it in some oil and salt and roast it till charred. This took me maybe 25 min at 400 degree Fahrenheit.
The other important preliminary prep is to soak the cashews in hot water. You could also soak them the night before however I haven’t noticed a difference. As long as the cashews are soft and not crunchy, they will blend smoothly.
Step 2 - Prepare the tempeh bacon bits
I used half of a package of tempeh which is about 4 oz. I chopped it up to try to have some bacon bits looking pieces and then gave it a good toss in the oil, soy sauce and seasonings. In a warm pan, saute the tempeh bits till crispy and then reserve them on the side for later. I put mine on a plate with paper towel to absorb excess oil.
Step 3 - Blend the cashew cream
Start off by blending the charred tomato with about 1/4 cup vegetable stock until smooth. Then blend the soaked cashews with the water to make a sort of cashew cream. Once both have been blended separately. Combine them and blend one more time to allow everything to incorporate.
Step 4 - Time to make the pan sauce
Get a pot of boiling water going and cook the bucatini pasta for about 7 min. I cook mine a tad under because it is going to finish cooking in the sauce, naturally thickening it and absorbing flavor.
In a warm saute pan, saute the onions till golden brown and then add in the minced garlic and soy sauce. Saute for a min and then deglaze with white wine to collect all the golden brown flavor left on the pan. To bring this all together, stir in some cold vegan butter until fully incorporated.
Add in the drained pasta and stir well to allow the pasta to cook in the sauce. Pour over the cashew cream and stir to incorporate.
Next add in all the spices like nutritional yeast, salt, pepper, paprika, turmeric and a touch of pasta water. I always reserve a cup of pasta water when I am cooking with pasta and use it as needed. It is normal for pasta to soak up sauce so as it thickens I loosen it with pasta water until I have reached a sauce texture I like.
Lastly I sprinkle in about half of my tempeh bacon bits and I leave the rest to be added in on top later.
I know this is the most trickiest part for some so please take advantage of my videos as they really help as a visual aid !
Step 5 - Garnish & Plate
Using tongs pick up the pasta and plate in little piles. Using a spoon, spoon over left over sauce in the pan over the pasta. Top with some crispy tempeh bits, chopped parsley, vegan parm cheese and I like to add a bit more of freshly cracked black pepper.
