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Raw vegan spaghettoni carbonara pasta on a plate.

Spaghettoni Carbonara - Raw Vegan Pasta

Recipe by: Marina from Health Glows
Spaghettoni alla Carbonara is a popular Italian pasta recipe originating from Rome.
The traditional recipe for carbonara includes eggs, pecorino cheese, guanciale bacon and pepper. With all these fatty ingredients, the carbonara sauce is very, but also very unhealthy. In this recipe, however, we make spaghettoni carbonara pasta using only raw vegan ingredients to get a delicious and healthy dish.
Learn to make raw vegan spaghettoni alla carbonara pasta with this recipe on the Health Glows website.
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Prep Time 1 day 30 minutes
Course Dinner
Cuisine Italian
Servings 1 people

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!

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