Springtime Fettuccini Carbonara with Vegan Bacon

Springtime Fettuccini Carbonara with Vegan Bacon

Prep Time: 20 min



  • one cup vegan bacon
  • one cup green peas
  • one cup of asparagus, chopped into inch pieces
  • one cup parsley, chopped
  • 2 cloves of garlic, finely chopped
  • one tablespoon olive oil
  • salt and pepper to taste
  • one package of fettuccini (I use brown rice noodles)

For the Sauce:

  • 1/2 cup pine nuts
  • 1/2 cup almond or brazil nuts
  • 1/2 cup nutritional yeast
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1 cup water
  • salt and pepper to taste

For the Bacon:

  • one cup coconut flakes
  • 1 teaspoon grape seed oil
  • 1 tablespoon tamari
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • pinch of salt
  • pepper to taste


Preheat the oven to 325 degrees.

  1. In a blender, blend all the ingredients for the sauce. Adjust seasoning as desired
  2. In a bowl, toss together all the ingredients for the bacon.
  3. Spread the contents out thinly over a parchment lined baking tray, bake in the oven for 7 minutes, then stir the flakes and rotate the tray 180 degrees. Bake for another 7 and take out when they are crispy.
  4. While the Bacon is baking, bring to boil a pot of water and add the peas and cook 5 minutes, then with a slotted spoon, remove the peas from the water with a slotted spoon into a bowl.
  5. Add the fettuccini to the boiling water and cook till andante. strain and run cold water over the noodles so they dont stick.
  6. In a skillet over medium heat, add the olive oil and garlic, and cook till fragrant, about 2-3 minutes.
  7. Add the asparagus and sauté for 5-7 minutes.
  8. Mix the veggies and pasta, add the sauce and stir.
  9. Sprinkle in the bacon and parsley.

Adjust seasoning to taste. Enjoy!