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    Home » Recipes » Mains

    Easy Vegan Carbonara with Soy Curl Pancetta

    Published: Dec 9, 2020 · Modified: Jun 23, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    vegan carbonara pasta PIN with text overlay.
    vegan carbonara pasta PIN with text overlay.
    vegan carbonara pasta PIN with text overlay.
    vegan carbonara pasta PIN with text overlay.
    vegan carbonara pasta PIN with text overlay.

    Tender spaghetti with smoky soy curl pancetta and a luscious eggy sauce makes this vegan carbonara the absolute best twist on an Italian classic! Ready in 35 minutes!

    twirled spaghetti in white bowl with parsley garnished on top.

    Guys, you really need to try this one! The flavour, the texture, everything about this dish is just spot on! And if you’re loving soy curls as a meat replacement, make sure to check out my vegan hamburger helper, too!

    A classic carbonara dish is made using Italian bacon (aka pancetta), and a sauce made primarily of eggs and Parmesan cheese. Not very vegan, which is why this one was particularly fun to adapt!

    If you’ve recently gone plant based and have been missing a good carbonara dish, you are going to LOVE this!

    Vegan carbonara spaghetti in white bowl with parsley garnish.

    Why you’ll love it!

    • Soy curls do an incredible job of mimicking pancetta in this vegan carbonara which a classic Italian carbonara sauce will have. Actually, soy curls work so well in a variety of dishes, like my vegan orange chicken or these vegan bacon bits, from which this pancetta recipe was inspired.
    • Even though this dish is pure comfort food, it’s actually quite nutritious too, using protein dense ingredients like tofu, and soy curls.
    • It’s creamy, filling, satisfying, great for serving a crowd and so incredibly flavourful.
    • This vegan carbonara is also free from nuts and oil, keeping the fat content low and making it suitable for a WFPB (whole food plant based) diet. Even so, it’s still incredibly rich and luscious, that you’d never guess it’s low fat!
    Plate of spaghetti with fork twirling it around for a bite.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather all your ingredients. Then break your soy curls into smaller pieces and place in a mixing bowl.

    Ingredients needed to make vegan carbonara.

    In a small bowl, combine the Tamari, maple syrup, smoked paprika and black pepper. Mix well. (photos 1-2)

    Then pour the mixture over your curls and mix until the pieces are evenly coated. (photos 3-4)

    Bowl of marinade being mixed and then poured over dry soy curls.

    Fill a pot with water (to cook your pasta) and put it to boil, while you prepare your vegan carbonara sauce and the pancetta. Once boiling, start cooking your spaghetti according to package directions for ‘al dente’ pasta.

    Add all the carbonara sauce ingredients to a blender and process until smooth. Set aside. (photos 5-6)

    Heat a non stick pan and once hot, add the ‘pancetta’. Dry sauté to brown the pieces, for about 5 minutes. Then turn off the heat. (photos 7-8)

    Yellow sauce in blender and soy curls in deep frying pan.

    By this point, your pasta should be cooked, so drain immediately and add to the pan with your ‘pancetta’ and pour the vegan carbonara sauce on top. (photos 9-10)

    Deep skillet with soy curls and spaghetti, with yellow sauce being poured on top.

    Mix well to evenly coat your spaghetti and serve immediately. (photos 11-12)

    Deep pan filled with spaghetti, vegan pancetta and a yellow sauce.

    Garnish your vegan carbonara with more black pepper, (classic versions use a fair bit of black pepper) fresh parsley and some vegan Parmesan cheese.

    spaghetti twirls with vegan bacon and parsley in white bowl.

    How long does it keep?

    Your vegan carbonara tastes best when freshly made. As it cools, the pasta will continue to absorb the sauce. However, you may store leftovers in a sealed container in your fridge for 3-4 days.

    I do not recommend freezing as it will affect the overall texture.

    How to reheat leftovers

    To reheat your vegan carbonara, you’ll need to add some liquid back into the dish, since it will absorb the sauce, as it cools.

    Add some broth, plant milk, or a combination of both to your pan and reheat on stove top.

    Can I make any substitutions?

    If you need it gluten free, just sub the pasta for your favourite gluten free variety.

    The black salt aka Kala Namak is a vital ingredient in this dish. It’s what gives the sauce it’s eggy flavour, and I do not recommend skipping it. If you don’t have, or cannot find it, you may sub for sea salt, but with slightly different results.

    Use any plant based milk you like. We like soy, but any non dairy milk will do.

    For the pasta, spaghetti is a classic choice, but you may sub for another variety, if preferred.

    Can I make this dish soy free?

    If you can’t have soy, you may use sliced mushrooms or cooked or canned chickpeas to replace the soy curls. Marinate either one in the pancetta marinade for a couple of minutes and dry fry as directed.

    For the vegan carbonara sauce, you may sub the soft tofu for one third of a cup of raw cashews. Keep in mind this will increase the calories and fat.

    Expert Tips

    1. Salt your pasta water! Be sure to add enough salt to your pot of water for best results. Here’s a handy guide to help if needed.
    2. Do not overcook your pasta. Follow the directions for ‘al dente’ pasta. If your package does not include directions for ‘al dente’ then undercook your pasta by 1-3 minutes. ‘Al dente’ means that the pasta is still firm once cooked, and not mushy! This gives you optimal texture in every bite.
    3. Make sure to reserve some pasta water for ‘swooshing’ in your blender when draining your noodles. If you forget, you may use some broth, or fresh water, and add a little salt, so not to dilute your carbonara sauce too much, but the starchy water works best.
    4. Serve your vegan carbonara immediately, as the pasta will absorb the sauce as it cools.

    More vegan pasta dishes

    • Vegan Pasta e Fagioli
    • Vegan Baked Pasta
    • Easy Mushroom Zucchini Pasta
    • Healthy Cauliflower Bolognese
    • Vegan Pumpkin Pasta Sauce
    • Pasta Aglio e Olio
    • Vegan Penne Alla Vodka

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    twirled spaghetti in white bowl with parsley garnished on top.

    Easy Vegan Carbonara with Soy Curl Pancetta [Oil Free]

    Tender spaghetti with smoky soy curl pancetta and a luscious eggy sauce makes this vegan carbonara the absolute best twist on an Italian classic! Ready in 35 minutes!
    5 from 11 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 398kcal
    Author: Rosa

    Equipment

    • Blender

    Ingredients

    For the Vegan Pancetta

    • 4 ounces soy curls about half a package
    • â…“ cup tamari or soy sauce if not avoiding gluten
    • 2 tablespoons maple syrup
    • 2 teaspoons smoked paprika
    • ½ teaspoons black pepper

    For the Vegan Egg Sauce

    • 300 grams soft tofu
    • ¼ cup nutritional yeast
    • 3 tablespoons apple cider vinegar
    • 1 teaspoon turmeric
    • 1 teaspoon onion powder
    • 1 teaspoon black salt also known as Kala Namak
    • â…“ cup unsweetened soy milk or non dairy milk of choice

    For the Pasta

    • 1 pound (16 oz) spaghetti or spaghettini gluten free if preferred

    Optional Garnishes

    • vegan Parmesan cheese recommended
    • black pepper recommended
    • fresh parsley
    • chili flakes
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    Instructions

    • Add the soy curls to a mixing bowl and break them using up your hands. You want them to resemble small pieces of pancetta, but they don't have to be perfect.
    • In a small bowl, combine the pancetta seasoning: tamari, maple syrup, smoked paprika, black pepper. Mix well, pour it over the soy curls and mix until evenly coated, and set aside.
    • Bring a large pot of salted water to boil to cook your pasta. While waiting for your water to boil, heat a deep, nonstick pan, until hot. Add the soy curls once hot and dry sauté for about 5 minutes, stirring often, until browned, without burning. Turn off the heat and set aside.
    • By now your water should be boiling, so begin cooking your spaghetti according to package directions for al dente pasta. While it's cooking, add all the sauce ingredients to your blender and process until smooth. Set aside.
    • Drain the pasta, but RESERVE half a cup of the cooking water. Add the drained spaghetti to your pan with the pancetta, then pour your carbonara sauce on top. Add the reserved pasta water to your empty blender and give it a swirl to collect any extra sauce and seasoning on the sides and pour that over your pasta.
    • Mix well and serve with extra black pepper, fresh parsley and vegan parmesan cheese.

    Notes

    Salt your pasta water! Be sure to add enough salt to your pot of water for best results. Here’s a handy guide to help if needed.
    Do not overcook your pasta. Follow the directions for ‘al dente’ pasta. If your package does not include directions for ‘al dente’ then undercook your pasta by 1-3 minutes. ‘Al dente’ means that the pasta is still firm once cooked, and not mushy! This gives you optimal texture in every bite.
    Make sure to reserve some pasta water for ‘swooshing’ in your blender when draining your noodles. If you forget, you may use some broth, or fresh water, and add a little salt, so not to dilute your carbonara sauce too much, but the starchy water works best.
    The black salt aka Kala Namak is a vital ingredient in this dish. It’s what gives the sauce it’s eggy flavour, and I do not recommend skipping it. If you don’t have, or cannot find it, you may sub for sea salt, but with slightly different results.
    Serve your vegan carbonara immediately, as the pasta will absorb the sauce as it cools.
    Leftovers keep refrigerated for 3-4 days. Add some broth or non dairy milk to your pan when reheating to loosen and add back some moisture.
    Soy curl pancetta inspired by My Quiet Kitchen’s vegan bacon bits.

    Nutrition

    Calories: 398kcal | Carbohydrates: 68g | Protein: 23g | Fat: 3g | Sodium: 941mg | Potassium: 356mg | Fiber: 6g | Sugar: 7g | Vitamin A: 267IU | Calcium: 108mg | Iron: 4mg

    Environmental Information

    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Reader Interactions

    Comments

    1. Mindy

      January 23, 2022 at 5:24 pm

      Never mind! Just saw the response from earlier!!! Thanks!

      Reply
    2. Mindy

      January 23, 2022 at 5:22 pm

      This looks really tasty! Curious – does the soy curl ‘marinade’ rehydrate the soy curls enough that you don’t need to soak/rehydrate them first?
      Want to try those recipe – looks delicious – just want to make sure I’m doing it correctly! Thanks!

      Reply
    3. Mindy

      July 06, 2021 at 1:10 pm

      I noticed you don’t soak and squeeze the soy curls before adding the marinade. Is soaking first unnecessary?

      Reply
      • Rosa

        July 06, 2021 at 1:14 pm

        Hi Mindy, that’s correct. For this recipe you don’t need to soak first. The marinade will partially rehydrate the curls. Enjoy! 🙂

        Reply
    4. Molly

      May 29, 2021 at 3:17 pm

      5 stars
      This was AMAZING. I actually used pulsed chickpeas in place of the soy curls, and it came out great. Thanks for the recipe!

      Reply
      • Rosa

        May 31, 2021 at 9:24 am

        Thrilled you enjoyed! Thanks so much for sharing your process with us. 🙂

        Reply
    5. Colleen Bittner

      March 23, 2021 at 12:20 pm

      5 stars
      This introduced me to soy curls. My non vegan husband is even a believer, This also made me a firm believer in the kala namak salt to create egg flavors in sauce. THANKS so delicious

      Reply
      • Rosa

        March 23, 2021 at 5:44 pm

        Oh yay! Thrilled to hear that Colleen. Thanks so much for the review. 🙂

        Reply
    6. Linda

      March 22, 2021 at 6:28 am

      This looks and sounds delicious. Growing up, my parents used to make this, not vegan of course. I’d love to try your veganized version… Where can I find soy curls? Is there a link so I can find them online?

      Reply
      • Rosa

        March 22, 2021 at 8:29 am

        Hi Linda, you can check any local health food stores. Or you may purchase online. You may click the link in the recipe card that reads “Butler’s Soy Curls” to take you to the Amazon page. Hope you enjoy. 🙂

        Reply
    7. JennyL

      February 23, 2021 at 9:55 am

      5 stars
      This was SOOO good! I have made hundreds of soy curl recipes but this was brilliant and now my favorite. I used whole wheat fusilli and a whole box of silken/firm tofu, which worked great. Served with roasted artichokes on the side. Thanks you for this tasty recipe–husband and I both loved!

      Reply
      • Rosa

        February 23, 2021 at 11:45 am

        Yay! Thanks so much for the review Jenny. Thrilled you both enjoyed. 🙂

        Reply
      • Stella

        April 06, 2021 at 7:27 pm

        5 stars
        Sooo good! Made it because I found out that it was carbonara day and I luckily had all of the ingredients at home. Thank you for this awesome and creative recipe.

        Reply
        • Rosa

          April 07, 2021 at 8:30 am

          My pleasure Stella. So glad you enjoyed!

          Reply
    8. Mary Dakin

      January 05, 2021 at 11:58 pm

      5 stars
      Made this today and must say it was extremely tasty and easy to make. Your directions were easy to follow.

      Reply
      • Rosa

        January 06, 2021 at 9:22 am

        Fantastic! Thanks for sharing Mary. So glad you enjoyed. 🙂

        Reply
    9. Lindsie

      December 29, 2020 at 5:11 pm

      Are the soy curls supposed to be pre-soaked for this recipe?

      Reply
      • Rosa

        December 30, 2020 at 9:07 am

        Hi Lindsie, no need to presoak.

        Reply
    10. Mary

      December 16, 2020 at 5:29 pm

      5 stars
      Holy moly!!!! This was good! Thanks for this delicious veganized classic Italian dish! Impressive!

      Reply
      • Rosa

        December 16, 2020 at 7:30 pm

        Yay, thrilled you enjoyed Mary. Thanks for the review. 🙂

        Reply

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