Creamy Pasta Carbonara

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4

Traditionally, this dish is made with both cream and eggs. But you won’t be missing them at all with this flavorful pasta bowl.

Ingredients

1. 4 slices thick-sliced bacon
2. 1 small onion
3. 1 tablespoons olive oil
4. 8 ounces uncooked spaghetti pasta, plus water and salt for cooking
5. 1 1/2 cups plain rice milk
6. 3 teaspoons arrowroot powder
7. 1 teaspoon garlic powder
8. 1 cup frozen peas
9. 2 tablespoons nutritional yeast
10. salt and pepper

Tools

1. cutting board
2. chef’s knife
3. large skillet
4. measuring cups/spoons
5. large pot
6. colander
7. whisk
8. tongs

Allergen Alert!

If you have a wheat allergy, be aware of your bacon! Make sure the label reads certified gluten-free.

You should also swap the semolina pasta with wheat-free pasta if you are allergic to wheat.

1. Carefully cut the bacon into 1/2-inch (1.3-cm) pieces using a cutting board and chef’s knife. Place bacon pieces in a large skillet.
2. Peel and chop the onion and add to the skillet along with the olive oil.
3. Place skillet with bacon, onion, and olive oil onto a burner set to medium heat. Slowly cook until the bacon is crisp and onions tender. Look out for splatters! Remove from heat when done.
4. Ask an adult to help you drain the fat from the skillet, and set aside.
5. Fill a large pot 3/4 full of water and add 1 tablespoon salt. Put the pot on a burner over high heat until it begins to boil.
6. Reduce the heat and add the pasta, cooking according to package directions until done. Drain and set aside.
7. Place the skillet with the bacon and onions back on a burner on medium-high heat.
8. Add rice milk, arrowroot powder, and garlic powder to the pan. Whisk quickly to dissolve powders.
9. When the liquid starts to bubble, reduce the heat to medium and continue whisking until it thickens. Add more arrowroot powder, 1 teaspoon at a time for more thickness.
10. Add the drained pasta, frozen peas, and nutritional yeast to the skillet and toss gently with tongs. Taste sauce, and add salt and pepper as needed, a pinch at a time.
11. Serve hot with extra nutritional yeast on the side to sprinkle on top.