16 oz. package fettuccine
1 cup organic frozen peas
2 tablespoons fresh parsley, finely chopped
Carbonara Sauce Ingredients
1 tablespoon VeganEgg powder
½ cup, plus ½ cup ice-cold soymilk creamer
¼ teaspoon lemon pepper
¼ teaspoon sea salt, plus to taste
1 tablespoon, plus 1 tablespoon vegan butter
¾ cups vegan Shredded Parmesan, plus more for garnish
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 the kitchen timer for 2 minutes less than the 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.