Mark Filippelli’s charcoal spaghetti carbonara with vegan egg yolk and mushroom pancetta is a fun, all-vegan take on the classic. It uses activated charcoal to give the pasta a bold black color. You only need one tablespoon, but it makes a big impact.
The pasta is homemade, so you start from scratch and roll it out yourself.The carbonara sauce comes together with soaked cashews, almond milk, lemon juice, and nutritional yeast. It’s creamy, rich, and full of flavor — no eggs or dairy needed.
Then there’s the mushroom pancetta. You dice king brown mushrooms, coat them in a smoky, sweet glaze, and roast them until golden. They add texture and depth to the dish.
The best part is the vegan egg yolk. It’s made with sweet potato, vegan butter, and a few science-y steps like reverse spherification. It looks like a real yolk and adds a rich pop to the final plate.
To bring it all together, toss the cooked pasta with the sauce and pancetta, plate it up, and drop the vegan yolk right in the center. Finish with some fresh herbs and vegan parmesan. It’s a full experience — hands-on, creative, and packed with flavor.
Make it when you want to cook something different and impress someone at dinner.Read more: Silky Butter Beans With Roasted Corn And HazelnutsCharcoal spaghetti carbonara with vegan egg yolkThis vegan carbonara recipe combines easier to more technical elements that make one delicious pasta dish. Give it a try when you have the time to get creative and experiment.
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