Ingredients (for 2 servings):

• 200g of spaghetti

For the vegan carbo cream:

• 40 g of pre-cooked chickpea flour
• 100 ml of soya milk Sz
• 1 teaspoon Kala Namak salt
• 30 g of grated veg cheese
• 20 g nutritional yeast flakes
• 1 sachet of saffron
• b black salt
• plenty of freshly ground black pepper
• b pasta cooking water

For the veg bacon:

• 200 g of Natura&Bontà smoked tofu
• 25 g tamari sauce
• 10 g type 0 flour
• 1/2 teaspoon smoked paprika
• 4 g of brown sugar
• extra virgin olive oil to taste

Procedure

• For the veg guanciale: cut the Natura e buonezza smoked tofu into cubes, marinate it for about ten minutes with 10 g of tamari sauce. After the time has passed, flour the tofu cubes well and transfer to a pan lightly greased with extra virgin olive oil.
• Brown for a few minutes, in the meantime combine the remaining tamari sauce, smoked paprika and sugar in a bowl. Use this sauce to deglaze the smoked tofu cubes once they are golden.
• The veg guanciale is ready. Set aside and in the meantime cook the pasta and prepare the carbo cream.
• Combine all the ingredients for the cream in a non-stick pan and mix well without leaving lumps. If using non-precooked chickpea flour, continue cooking over low heat until the cream has thickened slightly (add more cooking water if necessary).
• Drain the pasta al dente and add it to the cream sauce, also add the veg bacon.
• Finish with a sprinkling of pepper and additional grated cheese if you like.