Car'bean'ara ‘Pancetta’ Pangrattato
There aren't many pasta dishes out there that deliver like a carbonara. Rich, creamy and silky - it's tough to beat. Thankfully though we have a plant-based version that will knock your socks off. Incorporating butter beans, roasted garlic, nutritional yeast and lots of seasoning, our Car'bean'ara is a dish for the ages. You won't regret giving this one a go at home.
Serves
Ingredients
Make the ‘pancetta’ pangrattato
<item-todo-done>1 clove garlic<item-todo-done><item-todo-done>2 tsp olive oil<item-todo-done><item-todo-done>100g panko breadcrumbs<item-todo-done><item-todo-done>1 tsp liquid smoke<item-todo-done><item-todo-done>2 tsp fresh rosemary<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tsp sea salt<item-todo-done>
For the pasta sauce
<item-todo-done>320g butter beans<item-todo-done><item-todo-done>1 clove garlic clove (peeled)<item-todo-done><item-todo-done>1 tsp bouillon powder<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>½ tsp sea salt<item-todo-done>
For the pasta
<item-todo-done>200g spaghetti<item-todo-done><item-todo-done>2 tsp plant-based butter<item-todo-done><item-todo-done>65g plant-based parmesan<item-todo-done><item-todo-done>½ lemon (juiced)<item-todo-done><item-todo-done>2 tsp nutritional yeast<item-todo-done>
To serve
<item-todo-done>1 handful of plant-based parmesan<item-todo-done><item-todo-done> black pepper<item-todo-done><item-todo-done>1 handful of chopped parsley<item-todo-done>
Before you start
Frying pan | Powerful blender | Pan | Grater
Make the 'pancetta' pangrattato
- Finely chop the garlic and rosemary leaves.
- Warm 2 tbsp olive oil over a medium-high heat.
- Add the garlic and stir for 30 seconds, then toss in the breadcrumbs, liquid smoke and a pinch of salt and fry, stirring, for 6-8 min, until golden and crispy.
- Take the pan off the heat and stir through the chopped rosemary, sea salt and zested lemon to taste.
Make the pasta sauce
- Blend the butter beans, garlic, bouillon, zest of the lemon and salt, adding some olive oil or water as needed to loosen, and set aside.
Make the car'bean'ara
- Bring a full pan of water to the boil with plenty of salt, then cook the pasta according to packet instructions.
- Meanwhile, on a low heat add the sauce to a separate pan with the lemon juice, butter, parmesan and nooch and mix to combine.
- Once the pasta is cooked, add a good ladle of pasta cooking water to the sauce and mix well to combine (around 3 tbsp).
- Add the pasta to the pan with tongs directly from the cooking pot, and toss well to coat.
Serve
- Sprinkle over the pancetta pangrattato, black pepper, chopped parsely and more parmesan, and serve.