Step 1
Prepare the Ingredients: Chop the bacon into small pieces, thinly slice the portobello mushrooms, mince the garlic, grate the lemon rind, and juice the lemon.
Step 2
Cook the Pasta: In a separate pot, start to boil water with a pinch of salt. Cook the Vetta Smart Protein spaghetti pasta according to package instructions until al dente, usually around 10-12 minutes.
Step 3
Fry the Bacon: In a pan, cook the chopped bacon over medium heat for 5-10 minutes until it becomes crispy. To prevent splattering, partially cover the pan with a lid.
Step 4
Sauté the Mushrooms: In the same pan, using the bacon fat, sauté the sliced mushrooms along with minced garlic, salt, and pepper until the mushrooms are tender and golden brown.
Step 5
Make the Sauce: In a small bowl, whisk together the coconut cream, egg yolk, lemon juice, lemon rind, and nutmeg. Pour the mixture into the pan with the cooked mushrooms and bacon. Stir to combine.
Step 6
Thicken the Sauce: Once the mixture is heated, add the cornflour into the empty coconut cream tin with a small splash of water (~2 tbsp). Mix until the cornflour is dissolved before adding it into the pan. Quickly stir to combine well and cook until the sauce thickens slightly.
Step 7
Add the Peas: Add the frozen peas to the pan with the creamy sauce. Stir well to combine and heat through for 3-4 minutes, best done just before serving to avoid overcooking.
Step 8
Combine Everything: Drain the cooked spaghetti once al dente and add it to the pan with the sauce mixture. Toss everything together until the pasta is evenly coated with the sauce.
Step 9
Serve and Garnish: Serve the Creamy Dairy-Free Bacon & Mushroom Carbonara hot, garnished with additional grated lemon rind, chopped parsley, or nutritional yeast for a dairy-free parmesan taste.
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