If you are a fan of Italian cuisine ๐Ÿ‡ฎ๐Ÿ‡น ๐Ÿ‘Œ and if you like pasta in general, but at the same time you like a healthy diet, this recipe – I am saying this shamelessly, since this is my recipe – will DELIGHT you! ๐Ÿ๐Ÿฅฐ

After all, who can resist such an authentic dish that is a fantasy of taste like the unique Roman dish la pasta alla carbonara! ๐Ÿ๐Ÿ‘Œ

Ingredients for the classic pasta alla carobanara:

  • Spaghettoni (thick spaghetti)
  • Guanciale (pig cheek)
  • pecorino (cheese)
  • Eggs
  • Peppercorns

Ingredients for raw, vegan pasta alla carbonara:

Ingredients for pasta:

  • 4 small zucchini (it is important that they are young, without seeds in the middle)
  • 1 teaspoon of dried celery
  • If desired, for marinating the pasta – sage and rosemary tea

Ingredients for guanciale:

  • 1 avocado
  • 1 red bell pepper
  • 1 small stalk of celery
  • 0.3 oz / 10 g of dried tomatoes
  • 1 teaspoon of sage
  • 1 teaspoon of rosemary
  • 1 teaspoon of dried garlic
  • 1 clove of garlic

Ingredients for sauce:

  • 2 persimmons* – Fuyu (flat) or Hachiya (round)

*They must not be frozen, then thawed, nor too soft.


  • 0.7 oz / 20 g sesame seeds
  • peppercorns


  • Knife and chopping board
  • Blender
  • Silicon mould
  • Dehydrator
  • Vegetable peeler
  • Spiralizer
  • Hygienic gloves
  • Teapot
  • Jug for heating water
  • Nut milk bag
  • Rolling pin
  • Mortar and pestle


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.ย 
  • 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! ๐Ÿ˜‰ย 
  • 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.ย 
  • Make a strong sage and rosemary tea.ย 
  • 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 ๐Ÿ ๐Ÿ‡ฎ๐Ÿ‡นย 

To your health!
Marina from Health Glows

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