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Creamy Fettuccine Carbonara

Recipe Courtesy of: Spork Foods

Pasta Ingredients

  • 16 oz. package fettuccine
  • 1 cup organic frozen peas
  • 2 tablespoons fresh parsley, finely chopped


Carbonara Sauce Ingredients


Bacon Ingredients

  • 1 teaspoon vegan butter
  • 1 package (5 oz) vegan bacon strips, diced


For pasta: Bring 2 quarts of salted water to a boil, add pasta and cook as directed on package, setting kitchen timer for 2 minutes less that recommended time. Add frozen peas and cook for 2 more minutes. Strain and set aside.


For carbonara sauce: Whisk tablespoon VeganEgg with ½ cup ice-cold creamer, until slightly thickened. Add lemon pepper and salt and whisk. Heat a small pot over medium-low heat and add vegan butter. Add VeganEgg mixture and cook, whisking constantly for 5 minutes. Add shredded parmesan and whisk. Slowly drizzle in remaining ½ cup creamer, until a smooth consistency is reached and cook, whisking constantly for 2 more minutes. Remove from heat. Fold sauce into warm pasta with additional tablespoon vegan butter.


For bacon: Heat a skillet over medium heat. Add vegan butter and bacon and cook 3-5 minutes, stirring occasionally to brown.


Fold bacon into pasta. When serving top with additional shredded parmesan and parsley.  Serve warm.

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