Pasta Carbonara

Pasta Carbonara

Pasta carbonara with avocado
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 people


  • Deep pan
  • cooking pan
  • cutting board
  • knife


  • 175 g Vivera "bacon bits" (spekjes)
  • 1 tbsp oil
  • 1 leek
  • 1 zucchini
  • 3 sjalots
  • 375 to 500 ml soy cooking cream
  • 150 g Violife parmesan
  • 400 g tagliatelle / other pasta
  • 4 cloves garlic
  • 3 bell peppers
  • 2 avocados
  • 4 tbsp chives
  • salt
  • pepper
  • 12 leaves of basil


  • Boil some water, then add the tagliatelle. During the preparation of the other ingredients, regularly stir the tagliatelle (around once every 5 to 10 minutes) so it doesn't stick, and check on it as well, so it is not overcooked.
    Put the oil in the cooking pan, then add the bacon bits. Put this on medium heat.
    Cut the leek length-wise, then cut the halves in thin slices. Add this to the cooking pan.
    Finely chop the sjalots, and also add this to the cooking pan.
    When the sjalots have been ligthly fried, add 375ml soy cooking cream. Lower the heat, then add the parmesan. Finely chop the garlic, then add this to the cooking pan. If you prefer a less thick carbonara, add more cooking cream.
    Dice the bell peppers, then, after taking the cooking pan off the stove, stir the bell peppers through the sauce.
  • Cut the avocados in half, then thinly slice the halves. Put a portion of the pasta on a plat, then spread out the avocado over the pasta. Put the sauce over the pasta, then garnish with a tablespoon of chives, a pinch of salt and pepper, and 3 basil leaves (chopped or whole).


Optional garnishing:
Cherry tomatoes; cut these in halves or in quarters, then spread over the sauce
If you don’t have a cheese grater or violife parmesan, using pre-grated vegan cheese also works. I do suggest adding a tablespoon of nutritional yeast if you do.
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