The creating of this recipe has a story! My husband is forever searching restaurants in this country for a memory he has from Italy. Years ago, he was introduced to Spaghetti Carbonara in Bormio, which is nothing like the Spaghetti Carbonara served at most Italian restaurants in this country. In this country, Spaghetti Carbonara usually is more like an Alfredo sauce with bacon, than a true Carbonara. Since I don’t cook with bacon, this recipe is a true Carbonara with the bacon made from tofu. Try it out! I’m sure you’ll love it!
- 1 lb. whole wheat or brown rice penne, or spaghetti
- TO MAKE TOFU BACON
- ½ block extra firm tofu
- ¼ cup nutritional yeast
- ½ t. smoked paprika
- ½ t. garlic powder
- ¼ t. white pepper
- Tamari
- Olive oil
- TO MAKE SAUCE
- 2 Tbs. chopped Shallots
- 6 cloves garlic, chopped
- ⅛ t. smoked paprika
- ¼ t. tamari
- 1 cup fresh grated parmesan cheese
- 2 eggs
- fresh parsley, chopped
- Olive oil
- Slice tofu very thin, and lay out on towel. Pat dry.
- Make a mixture of the nutritional yeast, paprika, garlic powder and pepper.
- Bread the tofu in the nutritional yeast mixture.
- Coat bottom of heavy sauté pan with olive oil.
- Sauté the tofu in olive oil until crisp on one side. Turn over and continue cooking on other side until crispy.
- When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu.
- Remove from pan and lay out on paper towel to absorb the oil. Repeat with remaining tofu.
- Slice the tofu into thin strips or small little squares.
- Bring a large stock pot of salted water to boil.
- Cook pasta according to directions, al dente.
- While the pasta is cooking, sauté the shallots and garlic in olive oil for a few minutes, making sure it doesn’t burn.
- Add the smoked paprika and tamari, stir and remove from heat.
- In a separate bowl, mix the 2 eggs and parmesan cheese together
- Drain pasta when finished, reserving ¼ cup of the pasta water to add to sauce if needed.
- Return hot pasta to large stock pot.
- Add the cooked shallots and garlic, and immediately mix in the egg and cheese mixture. It’s important that the pasta is hot, so that the egg will cook directly on the hot pasta.
- Add the strips of tofu and parsley, and toss together.
- Transfer to serving bowl, garnish with parmesan cheese and parsley and serve immediately.
- Enjoy!
Step-By-Step Instructions
Make a mixture of the nutritional yeast, paprika, garlic powder and pepper.
Slice tofu very thin, and lay out on towel. Pat dry.
Bread the tofu in the nutritional yeast mixture.
Coat bottom of heavy sauté pan with olive oil. Sauté the tofu in olive oil until crisp on one side. Turn over and continue cooking on other side until crispy.
When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Remove from pan and lay out on paper towel to absorb the oil. Repeat with remaining tofu. Slice the tofu into thin strips or small little squares.
In a separate bowl, mix the 2 eggs and parmesan cheese together.
Return hot pasta to large stock pot. Add the cooked shallots and garlic, and immediately mix in the egg and cheese mixture. It’s important that the pasta is hot, so that the egg will cook directly on the hot pasta. Add the strips of tofu and parsley, and toss together.
Transfer to serving bowl, garnish with parmesan cheese and parsley and serve immediately.
Enjoy!
Comments are closed.