Carbonara sauce is one of those non-vegan delights. It’s a dish I enjoyed before moving towards a whole-foods, plant-based diet. There was something so divine about the saltiness and egg flavoured, creamy sauce.
A true Italian cook wouldn’t classify this recipe as Italian. In fact, I think most Italians would think this recipe is quite insulting. Lol.
However, times are changing and we are always adapting recipes to cater to dietary needs. I happen to think this is the closest thing to a carbonara sauce I’ve ever tried. Is it different to the traditional sauce? Absolutely!
Is it delicious, healthy and simple. Hell yes! Give this one a go – I promise your taste buds will be dancing!
Then prep the base of the sauce:
TIP: Black salt is used to give the sauce an ‘egg like’ flavour. It’s quite strong so be careful how much you add. You can still make this sauce without the black salt. Simply add more regular salt. It will alter the flavour sightly but still be amazing.