Indulge in this exquisite rendition of Carbonara, where traditional Italian technique meets modern plant-based innovation for a dish that's as elegant as it is delicious.

Ingredients You'll Need:

  • 8 ounces (225g) artisanal spaghetti
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 2 Yo! Egg yolks
  • 1/2 cup plant-based pancetta-style ham, finely diced
  • 1/2 cup vegan Parmesan, finely grated, plus more for service
  • Freshly cracked black pepper, to taste
  • Chopped fresh chives, for garnish
  • Yo Egg proprietary black salt mix


  1. Render the Plant-Based Pancetta: In a large sauté pan, warm extra-virgin olive oil over medium flame. Add plant-based ham and sauté until it achieves a golden-brown crispness. Transfer to a paper towel-lined plate.
  2. Emulsification Prep: In a mixing bowl, vigorously whisk together Yo! Egg yolks and vegan Parmesan until a smooth emulsion forms. Season with freshly cracked black pepper.
  3. Aromatic Infusion: In the same sauté pan, gently sweat minced garlic until fragrant, ensuring not to brown, about 1 minute.
  4. Al Dente Pasta: Cook spaghetti in salted boiling water until al dente, following the artisanal pasta’s guidelines.
  5. Tossing and Coating: Lower the flame to a gentle simmer. Add the al dente spaghetti and rendered plant-based pancetta to the pan, tossing with the garlic-infused oil.
  6. Sauce Creation: Off the heat, swiftly drizzle in the egg yolk and Parmesan emulsion, tossing continuously to coat the pasta and create a glossy, velvety sauce.
  7. Garnishing: Nestle a Yo! Egg yolk atop each serving. Dust with a pinch of Yo Egg proprietary black salt mix for enhanced flavour.
  8. Plating: Serve immediately, garnished with extra grated vegan Parmesan, a grind of black pepper, and a sprinkle of fresh chives.
26 avril, 2024

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