Creamy Carbonara - in grams
Our creamy carbonara recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
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Ingredients - Serves 4
Prep 15 minutes · Cook 15 minutes
| 340 g | ZenB penne |
| 200 g | tempeh, sliced into small batons |
| 2 tbsp | maple syrup |
| 4 tbsp | tamari soy sauce |
| 2 tsp | liquid smoke |
| 180 g | Crackd egg replacer |
| 80 ml | single plant cream |
| 60 g | vegan cheese, finely grated, plus extra to serve |
| 3 | garlic cloves, crushed |
| 10 g | fresh parsley, roughly chopped, or dried |
| ½ tsp | salt |
| black pepper, to taste |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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