Echoes of “Ciao, Bella” ring in the back of my mind, while I reminisce on memories of taking the European railway around Italy. I spent weeks bouncing from the Italian Rivera villages to the canals of Venice over the ancient ruins of Roma. Walking into a restaurant in Italy, was like walking into your sweet old grandpas house. I vividly recall walking along the Mediterranean, salivating at the smell of fresh pasta and white wine in the air. The owner of the seaside Italian restaurant ushering us in, and delicately placing each dish down like a newborn baby. Italy felt like forever.
Traditional Carbonara
Spaghetti Carbonara originated in Rome, Italy and it is made with just a few ingredients. Typically, your ingredients include egg, peppercorn, cheese, fatty pork, and pasta noodles. Simple- that is the essence and beauty of this iconic pasta dish. Carbonara was first introduced in the 1940s, and while the true inventor is still unknown- it became a quick favorite due to its quick and filling nature. One thing you should never do is disrespect a carbonara… or any Italian dish for that matter! Italians put so much love and pride into their cooking and swoon for a traditional pasta.
When one does not eat dairy or meat, but loves an Italian pasta, you wind up on my blog. Attempting to recreate the traditional carbonara as vegan, and begging the universe not to offend your favorite European country is a task in itself . A traditional carbonara will be simple, quick, and elegant. So that was my goal with this dish. And guess what… I’d make this a hundred times over and over again. *Chefs kiss*
How to Make Vegan Bacon Bits
What on earth is an Italian Carbonara without bacon on top? Over the last year, I have become addicted to vegan coconut chip “bacon bits.” They are so easy to make! I simply soak coconut chips in soy sauce and a dash of liquid smoke, then I bake them anywhere from 10-20 minutes. Depending on what the dish is, sometimes I add a dash of maple syrup or sriracha sauce. You have to constantly check these, because you truly want them just barely burnt. It is such a magical, wonderful topping to this pasta. I promise, once you make these once, you will be putting them on everything.
