Author Notes
A healthy flavoursome take on an Italian classic. Nutritional yeast has a nutty cheesy flavour making it a good alternative for a vegan diet, especially as it is a complete protein. Other benefits are all the B vitamins which are important for everyone’s health but more so for those on a vegan/vegetarian diet. This yeast is rich in Selenium which helps to repair cell damage therefore helping to reduce the risk of cancer. It has anti-viral and anti-bacterial properties, it improves digestion and as it is rich in folate pregnant women should include this in their diet. Just a few reasons to get familiar with this cosmopolitan dish.
The recipe can be found here -
http://www.mynutricounter.com/spaghetti-carbonara/
—Nikki Brown
Ingredients
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100 grams
white onion, finely chopped
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75 grams
nutritional yeast
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4 pieces
egg yolks
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200 grams
pancetta, chopped
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250 milliliters
water
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250 grams
uncooked gluten-free spaghetti
Directions
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Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes.
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Whisk together the egg yolks, nutritional yeast, and water in a bowl.
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While the pasta is boiling, sautee pancetta in a pan until slightly crisp.
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Add onions and continue to sautee until translucent.
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Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick.
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Toss the cooked spaghetti in the sauce.
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