Fall Series: Spaghetti Carbonara

Ingredients:

• 2 cups unsweetened oat milk (divided into 1 cup and 1 cup)

• 1 tsp kala namak (Indian black salt - for the eggy flavor)

• 1 tsp pepper

• 1 tsp bacon seasoning (I used Flavor God brand), optional

• 1/2 cup vegan parmesan cheese

• 2 Tbsp olive oil

• 1/2 cup vegan bacon, chopped

• 1 tsp salt

• 1 box spaghetti or pasta of choice

• Parsley, to garnish

Instructions:

1. In a medium bowl, whisk together 1 cup oat milk, kala namak, pepper, vegan bacon seasoning, and vegan parmesan cheese. Set aside.

2. In a large pot or saute pan, heat olive oil and add vegan bacon. Cook over medium high until well cooked and browned (even blackened a bit). Scoop out vegan bacon and set aside.

3. In a separate pot, boil pasta in salted water according to package instructions, but 2-3 minutes shy of complete cooking time. Save 2 cups of cooking water and set aside. Drain pasta.

4. Add pasta to the original pot you cooked your vegan bacon in, and pour in 1 cup of your reserved cooking water. Stirring constantly with tongs, bring to a boil and cook 2-3 minutes until pasta is perfectly al dente.

5. Slowly pour in your oat milk/kala namak/bacon flavoring/parmesan mixture, remaining 1 cup reserved cooking water, remaining 1 cup oat milk, and your cooked vegan bacon.

6. Stir with tongs until vegan cheese is melted and sauce thickens.

7. Add parsley to garnish, and enjoy!