Plant-Based Spaghetti Carbonara

Boil a kettle

Peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

Add your spaghetti to a pot of boiled water and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

While the spaghetti is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your meat-free bacon lardons and cook for 4-5 min or until golden and crispy all over

Once done, transfer the crispy meat-free bacon to a bowl and return the pan to a medium heat with a drizzle of olive oil

Add the diced shallot with a pinch of salt and cook for 2-3 min or until starting to soften

Once starting to soften, add the chopped garlic and cook for 1 min further or until fragrant

Meanwhile, combine half of your cider vinegar (save the rest for later!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl and give it a good mix up – this is your dressing

Dice your tomato[es]

Once the garlic is fragrant, reduce the heat to medium-low and add your creamy single soy, miso and remaining cider vinegar

Tip: The miso paste adds an umami flavour to the sauce!

Season with a generous grind of black pepper and cook for 2-3 min or until thickened to a creamy consistency

Once the sauce has thickened, add the cooked spaghetti and give everything a good mix up until the pasta is fully coated in the sauce – this is your plant-based spaghetti carbonara

Tip: Add a splash of starchy pasta water if the sauce is a little thick!

Wash your salad, then pat it dry with kitchen paper