Preparation:

Preparing guanciale

• About 8 hours before making the pasta, start making guanciale.
• Cut the avocado into 2 halves.
• Guanciale is a fatty ingredient made from pig cheeks. In English, the side of a fruit is called cheek. So we are using avocado cheeks. And as avocado is a fatty fruit, this means that we are not changing the original recipe at all!
• Remove the avocado pit.
• Scoop out the flesh from each avocado half.
• Chop the bell pepper, removing the stem and all the seeds.
• Chop the celery stalk.
• Now we are about to use an extremely loud kitchen appliance, so first we are protecting our ears. 
• Place the avocado flesh, chopped bell pepper and celery in the jug of the blender, and blend these three ingredients together.
• Add the dried tomatoes to the blender jug – by the way, I dry my own tomatoes in my trusty dehydrator, and so can you! 😉 
• Blend the dried tomatoes with the other ingredients in the blender.
• Then add spices into the blender jug: dried garlic, rosemary and sage.
• Briefly blend all the ingredients in the blender.
• Mmmmm just look at the creamy content we got!
• Fill a silicone mould shaped like guanciale slices with this creamy content.
• Clean the edges of the mold with a paper towel.
• Add one clove of garlic on top of the mould. This garlic clove will transfer its aroma to the guanciale during dehydration.
• Place the filled silicone mould in the dehydrator and dehydrate your guanciale for about 7 hours at 115 F degrees / 46 C degrees.
• You can order the dehydrator through the link is in the description of this video.

Preparing pasta

• Cut off the zucchini ends.
• Peel the zucchinis.
• Use the spiralizer to make spaghettoni, that is, thick spaghetti.
• Transfer the spaghettoni into a bowl.
• Add dried celery salt to the spaghettoni and massage it well into the spaghettoni.
• This simple massage reduces the volume of pasta.
• If desired, you can also marinate this pasta in sage and rosemary tea.
• Transfer the pasta into a glass bowl.
• Take one cup of purified water. Water quality is of crucial importance for health. I use a reverse osmosis filter which I highly recommend. 
• Make a strong sage and rosemary tea. 
• Pour the warm tea over the pasta.
• Warm up the paste by leaving it in the dehydrator for 15-30 minutes at 115 F degrees / 46 C degrees.
• Marinating the pasta in this tea gives the pasta a very nice aromatic note.

Preparaing pecorino

• Place the sesame seeds in a nut milk bag.
• And now you simply roll out the sesame seeds with a rolling pin.
• Lo and behold – we got pecorino!

Preparing the sauce

• Cut the persimmons in half.
• Remove the stalks and any potential seeds – it is very important to remove all the seeds!
• Peel the persimmons, and then chop them.
• Put the peeled and chopped persimmons in the blender jug.
• Blend the persimmons in the blender to get a thick sauce.
• Transfer this sauce into a bowl.
• Add pecorino to this orange sauce.
• Mix these 2 ingredients well.
• Take out the pasta from the dehydrator, and strain it, but save the tea in which it was marinated.
• Add one spoonful of this tea to the sauce, then mix the sauce well.

Finalising the pasta

• Add the sauce to 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.
• Using a mortar and pestle, crush the peppercorns.
• Transfer the crushed peppercorn to a fine sieve, to separate only the pepper powder.
• Add the fine pepper powder into the pasta.
• Transfer the pasta to a plate.
• On top of the pasta, add a couple of more slices of guanciale.
• Add more pepper as a finishing touch.
• And our la pasta alla carbonara is finita!

And now the moment of truth has come!

Mmmmmm Mamma Mia!

I hope you will enjoy this incredibly tasty Italian dish raw vegan style 🍝 🇮🇹 

To your health!
Marina from Health Glows
👩‍🍳♥️