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What Is Spaghettoni Carbonara?
Spaghettoni carbonara is a famous Italian pasta recipe consisting of spaghettoni (wide spaghetti) and a creamy sauce called carbonara.
The carbonara sauce is rich and creamy because it contains eggs, pecorino cheese and guanciale bacon (pig cheek). Because of all these fatty ingredients, carbonara sauce is very unhealthy. Eating this fatty sauce results in the accumulation of fat in the arteries, which leads to clogging of the arteries (atherosclerosis), loss of insulin functionality (insulin resistance), type 2 diabetes, and similar unhealthy conditions.
Luckily, we can make a healthy version of pasta carbonara using raw vegan ingredients.
In the picture: ingredients for raw vegan spaghettoni carbonara pasta
Where Does Spaghettoni Carbonara Pasta Come From?
Carbonara sauce, as well as spaghettoni carbonara pasta, originate from the Italian region of Lazio, specifically the city of Rome.
In the picture: raw vegan spaghettoni carbonara pasta on a plate
What Does 'Spaghettoni alla Carbonara' Mean?
The name spaghettoni alla carbonara consists of three words:
- Spaghettoni
The word spaghettoni is the augmentative of the Italian word spaghetti. By adding the suffix -oni to the root word spaghetti, we get the name for thick spaghetti.Â
Spaghettoni are therefore wider than spaghetti. With this wider shape, spaghettoni are firmer than spaghetti, which is why they are paired with heavier sauces like carbonara sauce. - Alla
The word alla means in. - Carbonara
The word carbonara comes from the Italian word carbone, which means coal. There are two main theories about the origin of this sauce and pasta.1st theory: Food for Miners
One theory says that carbonara was a hearty meal loved by miners, that is, people who dug coal – carbone.2nd theory: Resembling Charcoal
Another theory says that the name carbonara refers to the black flecks of crushed black pepper that are traditionally added to the carbonara pasta, making it look charred.
Together, spaghettoni alla carbonara means wide strands of pasta in a charred sauce for miners.
What Kind of Pasta Goes with Carbonara Sauce?
Carbonara sauce goes best with spaghettoni (wide spaghetti) pasta.
What Is 'Guanciale' ?
Guanciale (in Italian guanciale) is bacon made from pig cheeks.
We use only raw plant ingredients in this recipe. We even make a raw vegan version for guanciale.
In the picture: ingredients for raw vegan guanciale
In the picture: raw vegan guanciale
Spaghettoni Carbonara in 5 Words
If you ever find yourself on a hypothetical association quiz at which you get the following 5 words:
- Rome
- Spaghettoni
- guanciale
- peppercorn
- miners
You can be sure that the correct answer is spaghettoni alla carbonara!
Quiz
Recipe
Spaghettoni Carbonara - Raw Vegan Pasta
Equipment
- knife
- chopping board
- vegetable peeler
- Blender
- ear muffs
- silicone moulds
- dehydrator
- spiralizer
- hygienic gloves
- reverse osmosis water filter
- Kettle
- teapot
- nut milk
- Rolling Pin
- mortar and pestle
- strainer
- fine sieve
Ingredients
Spaghettoni
- 4 pieces zuzcchinis It is important that they are young, without seeds in the middle.
- 1 tsp dried celery
- 1 cup Sage and rosemary tea Optionally, for marinating the paste.
Guanciale
- 1 avocado
- 1 red bell pepper
- 1 stalk celery
- 0.35 oz dried tomatoes
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried garlic
- 1 clove garlic
Sauce
- 2 persimmons
Pecorino
- 0.7 oz sesame seeds
Herbs
- 1/2 tsp whole pepper
Instructions
Washing Ingredients
- Wash all ingredients in clean water. It is extremely important that the water in which we wash food is clean and free of all the harmful impurities that are typically found in tap water, such as chlorine, fluoride, arsenic, sulfates, pesticides, etc. I use a reverse osmosis water filter in my kitchen. With this reverse osmosis water filter, you can have clean water running out from your kitchen tap. Order your water filter HERE.
Guanciale
- About 8 hours before making the pasta, start making the guanciale.Destem the bell pepper.Chop the bell pepper.Chop the celery stalk.Half the avocado.Guanciale is a fatty ingredient made from pig cheeks.In English, the side of a fruit is called cheek, which means cheek. So we use avocado cheeks.Remove the stone from the avocado.Scoop out the flesh from each half of the avocado.Place the avocado flesh, bell pepper and celery in the blender jug.Blend these three ingredients together.Add dried tomatoes to the blender.Blend the dried tomatoes with the other ingredients in the blender.Add spices to the blender: dried garlic, rosemary and sage.Briefly blend all the ingredients in the blender.Fill a silicone mold shaped like guanciale slices with this content.Clean the ends of the mold with some paper towel.Add one clove of garlic on top of the mold to have it spread its aroma to the guanciale during dehydration.Place the filled silicone mold in the dehydrator.Dehydrate your guanciale for about 7 hours at 117 F / 47 C degrees.
Pasta
- Cut off the zucchini ends.Peel the zucchinis.Use the spiralizer to make spaghettoni, i.e. wide spaghetti.Transfer spaghettoni to a bowl.Add dried celery salt to the spaghettoni.Massage it well into the spaghettoni.If you wish, you can also marinate this paste in sage and rosemary tea.Transfer the paste to a glass container.Take one cup of purified water.Make a strong sage and rosemary tea.Pour the warm tea over the pasta.Warm the pasta in the dehydrator for 15-30 minutes at 117 F / 47 C degrees C.Marinating the paste in this tea gives the paste a very nice aromatic note.
Pecorino
- Put the sesame seeds in a nut milk bag.Simply roll out the sesame seeds with a rolling pin.
Sauce
- Cut open a persimmon.Remove the stalks, leaves and any potential seeds from the persimmons - it is very important to remove the seeds!Peel the persimmons.Chop the persimmons.Put the peeled and chopped persimmons in the blender.Before using the blender, protect your hearing with ear muffs. Noise accumulatively and irreversibly damages the cells of the inner ear. Because of this, it is very important to protect the inner ear from noise.Order quality ear muffs HERE. Blend persimmons in the blender to get a thick sauce.Transfer this sauce into a bowl.Add pecorino to the persimmon sauce.Mix these 2 ingredients well.Take out the pasta from the dehydrator.Strain it, but keep the tea in which it was marinated.Add one spoonful of this tea to the sauce, then mix the sauce well.
Serving
- Pour the sauce over the pasta.Mix the pasta and sauce well.Take out the guanciale from the dehydrator.Remove the garlic clove.Chop a few slices of guanciale and add them to the pasta.Mix everything well.Grind the peppercorns with a mortar and pestle.Transfer the ground pepper to a fine sieve to separate only the pepper powder.Top the pasta with ground pepper.Transfer the pasta onto a plate.Top the pasta with another slice of guanciale.Add more ground pepper as a finishing touch.Enjoy!
Enjoy Raw Vegan Cuisine
with the Raw Vegan Culinary Set
In the picture: Marina from Health Glows holding a plate with raw vegan spaghettoni carbonara pasta
Marina from Health Glows
As a certified raw vegan diet and healthy lifestyle coach, Marina helps her clients and followers to transition to a raw vegan diet in a proven and sustainable way in order to get rid of health problems and build a high level of health.