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Dairy-free spaghetti carbonara

Our version of the classic – with no milk, cheese or eggs

By , 29 July 2019

(10 votes)

Dairy-free spaghetti carbonara
  • Prep: 5 Mins
    Cook: 20 Mins

  • Serves: 4

Nutritional Info
Each 352g serving contains
  • Energy

    2091KJ

    500KCAL

    25%
  • Fat

    13.7g

    med

    20%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    7.0g

    low

    8%
  • Salt

    2.53g

    high

    42%
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
Ingredients
  • 2tbsp extra virgin olive oil
  • 2 small white onions, finely chopped
  • 2 x 155g double-pack Butcher’s Selection Lean Diced Smoked Bacon
  • 3 cloves garlic, crushed
  • 300g Asda Spaghetti
  • 4tbsp Koko Dairy Free Plain yogurt alternative
  • 10g flat-leaf parsley, very finely chopped
  • 1tsp lemon zest
Method
  • Heat the oil in a large, nonstick frying pan over a low setting. Add the onions and bacon, then cover and fry for 10 mins until the onion is softened. Remove the lid and cook for 5 mins until the bacon starts to crisp up. Add the garlic and cook for 1 min.

  • Meanwhile, cook the spaghetti according to the pack instructions, then drain well, reserving 50ml of the cooking water.

  • Put the spaghetti and reserved cooking water back in the pan. Add the yogurt alternative, the parsley and lemon zest to the pan, then season with black pepper. Toss in the pan to coat the spaghetti in the sauce, add another grind of pepper, then serve.