Grammy's Kitchen · Carbonara · Vegan Carbonara Pasta
One of 156 carbonara recipes we measured
from www.seriouseats.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 20 cooks on www.seriouseats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
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Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 7 ounces silken tofu (1/2 of a 14-ounce block; 200g) |
| 1/2 cup (120ml) sauerkraut brine (see note) | |
| 15 g | 1/4 cup nutritional yeast (1/2 ounce; 15g) |
| 1 tablespoon (15ml) white miso | |
| Generous pinch cayenne pepper or red chili flakes | |
| 3 generous dashes (about 1/4 teaspoon) smoked paprika | |
| 8 g | 2 teaspoons (8g) freshly ground black pepper |
| 15 g | 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon |
| Kosher salt | |
| 108 g | 1/2 cup (120ml) extra-virgin olive oil, divided |
| 115 g | 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch "lardons" |
| 450 g | 1 pound (450g) dry spaghetti or penne |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe so much. It's been a standard in my rotation for two years. It's so good that it gave me the reassurance I needed to go majority vegan (I don't have hard rules , but, these days I mostly eat that way). I literally keep a jar of the sauce in ” — a cook, 5★
“Liked quite a bit but didn’t love it. But I think I’d just play with seasoning to taste. Note: had to make half recipe because the smallish jar of sauerkraut only had half the liquid called for. Not a problem for a first try though! Also, I tried this even tho” — a cook, 4★