IE 11 is not supported. For an optimal experience visit our site on another browser.

Dairy-Free Pasta Carbonara with Bacon

Nathan Congleton / Nathan Congleton/TODAY


  • 1 cup bacon, cut into ½-inch cubes
  • 1 cup English peas
  • 1 pound pasta, preferably fettuccini
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • Sea salt
  • 1/2 cup raw cashews (not toasted)
  • 2 cups water
  • 2 shallots, finely diced
  • 4 large cloves garlic, finely chopped
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Chef notes

This take on spaghetti carbonara swaps the eggs and cheese in the traditional dish for a creamy cashew sauce that tastes rich without being overly heavy.


Make the sauce: In saucepan or large sauté pan, sauté shallots and garlic until tender, 1-2 minutes. Add cashews, water and salt. Simmer 30 minutes, then purée in blender until smooth. 

While the sauce cooks: Cook the pasta. Sauté diced bacon in pan until lightly brown. Drain excess fat. Add peas, red pepper flakes and sauce to the pan with the sauce, then toss with the pasta.