PASTA DAY: Spaghetti With Carbonara-Style Sauce

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* Exported from MasterCook *

 

Spaghetti With Carbonara-Style Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 91

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

4 ounces tempeh bacon -- chopped

OR vegetarian Canadian bacon

1/2 cup soft or silken tofu

1/2 cup grated Parmesan

OR soy Parmesan cheese

1 cup milk or soy milk

salt and freshly ground black pepper

1 pound spaghetti

 

Serves 4

 

This health-conscious interpretation of carbonara sauce - the original

calls for bacon and eggs - can employ either tempeh bacon or vegetarian

Canadian bacon to stand in for the Italian pancetta. Vegetarian bacon

products are available at well-stocked supermarkets and natural foods stores.

 

Heat the oil in a large skillet over medium heat. Add the vegetarian bacon

and cook, stirring frequently, until lightly browned, about 5 minutes. Set

aside. In a blender combine the tofu with 1/4 cup of the cheese, the milk

or soy milk, and salt and pepper to taste. Set aside. Cook the spaghetti

in a large pot of salted boiling water, stirring occasionally, until it is

al dente, about 8 minutes. When the pasta is cooked, drain it and place in

a shallow serving bowl. Add the tofu mixture, the remaining 1/4 cup

cheese, and all but 2 tablespoons of the vegetarian bacon, and toss to

combine. Top with several grindings of black pepper and the remaining

vegetarian bacon, and serve immediately.

 

Other pasta choices: fusilli, perciatelli

 

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