Bac*n Carbonara

Ingredients

1 Tbsp Olive Oil 
Next! Bac*n Style Strips (Chopped)
Brown Onion (Diced)
2 Garlic Cloves (Minced)
1 Cup Almond Or Oat Milk 
3 Tsp Cornflour 
4 Tbsp Nutritional Yeast
2 Tsp Dried Parsley, Salt And Pepper To Taste (Or Seasoning Of Choice)
Cooked Pasta 
1 Cup Pasta Water

Method

1. Cook the pasta of your choice. You can do this at the same time as the sauce, or before-hand if you’re worried about timing. Just make sure you keep the starchy pasta water- you will need it.

2. Heat olive oil in a pan and Fry the chopped NEXT Bac*n until you reach required crispiness, turning often.

3. Remove Bac*n and set it aside for later.

4. In the same pan, sweat the diced onions (cook slowly on a medium heat and move constantly until they start to look transparent- do not allow them to brown) 

5. Add the garlic and continue stirring.

6. Mix the cornflour with the almond/oat milk before adding to the pan (or immediately upon placing in pan), to ensure a smooth texture, continue stirring.

7. As the milk and cornflour begin to thicken, stir in the nutritional yeast. 

8. Allow to simmer until thick, stirring continuously. If the sauce becomes too thick, more milk or some of the pasta water can be added to reach the required consistency.

9. Add the parsley, and salt and pepper to taste

10. Add the cooked Bac*n and pasta (minus the water) into the sauce and stir in until covered.

11. Stir in the cup of pasta water, which will give it a smooth and silky texture.

12. Cook until all ingredients are piping hot, then serve with a sprig of fresh parsley on top