Dairy free pasta carbonara

This is one of those dinners that can come together very quickly, so it helps to have everything ready.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to boil.

Step 2

In a spice grinder, food processor, or blender (preferably a smaller blender cup if you have one), grind the cashews, nutritional yeast, and salt until powdered.

Step 3

Add the eggs and ground cashew mixture to a medium bowl, and whisk until smooth. (You can optionally sift the cashew mixture into the bowl through a fine mesh sieve to remove any nut bits.)

Step 4

Cook the diced or sliced bacon in a large frying pan until it begins to crisp. Drain off all but about 2 tablespoons of the grease and turn the heat off.

Step 5

While the bacon cooks, and the pasta to the boiling water and cook until al dente. Once ready, reserve about 1 cup of the pasta water, and then drain the pasta. Do not rinse it.

Step 6

While whisking vigorously, slowly pour about ⅓ cup of the hot reserved pasta water into the egg-cashew mixture to temper it.

Step 7

Add the pasta to the bacon in your skillet, pour on the egg-cashew mixture, and immediately begin tossing to coat. It's important that you act quickly with this step.

Step 8

Add more pasta water, as needed, to keep the pasta moist as the sauce thickens.

Step 9

Season with freshly ground black pepper.