Deliciously creamy, this dairy free spaghetti carbonara with bacon also contains no egg, so is perfect for those with milk & egg allergies. A quick and tasty midweek recipe the whole family will love!
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Traditional carbonara is made with eggs, guanciale (an Italian cured meat made from pigs cheeks) or pancetta & pecorino romano cheese, so I’m not going to pretend to you this is an authentic dish, however I can promise you my version is SO creamy & tasty that you won’t even care if it's traditional or not!
This is a perfect mid week, quick and tasty kid friendly, family dinner that you can all enjoy together.
If the thought of raw or partially cooked egg in your dinner gives you the ick or you have an egg and dairy allergy so replacing the egg with cream just won’t work, then you may just have found the ideal alternative!
If you are looking for some other pasta options once you have tried this one, take a look at my Dairy Free Creamy Mushroom & Bacon Pasta Bake, Hidden Vegetable Tomato Pasta Sauce or Vegan Creamy Mushroom & Broccoli Pasta.
- Spaghetti - Traditionally spaghetti is used, however you can use any pasta - just don’t forget to save some of the pasta water to add to the sauce!
- Oatly Cream - This is such a great dairy free alternative to cream and can be found in most of the major supermarkets or from Amazon here.
- Bacon - Dependant on preference you can use smoked or unsmoked. I prefer to leave the fat on to crisp up as it cooks, as this adds to the flavour.
- Mushrooms - If you have fussy kids like mine, these can be chopped super small with a food chopper so they are barely noticeable. I prefer to use chestnut mushrooms as they have more flavour than closed cup mushrooms.
- Nutritional Yeast - Packed full of vitamins, minerals and protein, this also gives a cheesy flavour to the carbonara and helps to thicken up the sauce.
- Garlic - Not normally used in authentic carbonara, however I love garlic and it is so good for you. Read more about its health benefits here.
Scroll to the recipe card for quantities.
How to Make Dairy Free Spaghetti Carbonara with Bacon (No Egg)
Boil the spaghetti as per the packet instructions. Don’t forget to save a cupful of the cooked pasta water for the sauce later, as this helps to thicken the sauce and glue the sauce to the pasta!
Chop the bacon & mushroom and finely chop or use a garlic press to crush the garlic. You can slice the mushrooms or if you have fussy eaters (like mine!) you can chop the mushrooms into tiny pieces using a food chopper like this one.
Heat a frying pan on a medium heat with a dash of oil, add the bacon once the pan is hot and fry for 4 minutes, stirring regularly.
Add the mushrooms and fry for another 3 minutes until the mushrooms are soft.
Then add the garlic and cook for a further minute.
Drain the cooked spaghetti (reserving the pasta water)
Stir in the cooked spaghetti until the sauce has clung to all of the pasta strands nicely.
Season with some freshly ground black pepper.
Garnish with chopped parsley and serve immediately.
Substitutions & Variations
- Gluten Free - Simply swap the pasta for any gluten free pasta and use a soya cream like this one.
- Protein - If you don’t have any bacon in the fridge you can substitute it for ham. If you want to make the dish a bit more lavish, why not use some pancetta!
- Vegetables - If mushrooms aren’t your thing, why not swap them up for some peas? Just add them to the pasta for the last couple of minutes of cooking.
- Vegan - Use a soya meat protein instead of the bacon or just add in some more veg like peas or sweetcorn in replacement of the bacon.
This dish is so much nicer if eaten straight away, however it can be stored in the fridge in an airtight container for up to 3 days. It can then be reheated in the microwave for 2-3 minutes until piping hot.
The pasta may become soggy and the sauce will evaporate a little so the taste or texture may not be as appealing.
The same goes for freezing. It is perfectly safe to freeze this dish for up to 3 months, then defrost in the fridge overnight and re-heat as above.
If you can, I would recommend eating this straight after cooking!
The most common option is spaghetti as the sauce clings beautifully to the strands and this is the traditional pasta for carbonara, however you can use any pasta. Why not try a linguine, rigatoni or fettuccine?
Traditionally it is not as you would use grated pecorino romano or parmesan cheese, however my version uses nutritional yeast as an alternative which is dairy free
I’d love for you to leave a rating and message in the comments if you enjoy the recipe 🙂
Dairy Free Spaghetti Carbonara with Bacon - No Egg
- 300 g Dried spaghetti can be substituted for gluten free
- 300 ml Oatly cream can be substituted for soya cream
- 8 rashers Back bacon smoked or un-smoked
- 2 tablespoon Nutritional yeast
- 200 g Mushrooms
- 2 cloves Garlic crushed
- 1 tablespoon Olive oil
- Black pepper to season
- Boil the spaghetti as per the packet instructions. Save a cupful of the cooked pasta water for later.
- Chop the bacon & mushroom and finely chop or use a garlic press to crush the garlic. You can slice the mushrooms or if you have fussy eaters you can chop the mushrooms into tiny pieces using a food chopper.
- Heat a frying pan on a medium heat with the olive oil, add the bacon once the pan is hot and fry for 4 minutes, stirring regularly.
- Add the mushrooms and fry for another 3 minutes until the mushrooms are soft. Then add the garlic and cook for a further minute.
- Drain the cooked spaghetti (reserving the pasta water).
- Pour the Oatly cream & nutritional yeast into the bacon mixture, along with a small ladle full of the pasta water and stir well for a couple of minutes, giving the sauce time to thicken up.
- Stir in the cooked spaghetti until the sauce has clung to all of the pasta strands.
- Season with some freshly ground black pepper.Garnish with chopped parsley and serve immediately.