Dairy Free Spaghetti Carbonara (No Egg)

This deliciously creamy dairy-free spaghetti carbonara also contains no egg, so is perfect for those with dairy & egg allergies. This is a quick and tasty midweek dinner that you will make again and again for the whole family to enjoy!

I’m not going to pretend to you that this is an authentic carbonara recipe, as traditional carbonara contains both dairy (in the pecorino cheese) & eggs.

 However, what I can promise you is a dairy-free carbonara that is so CREAMY & DELICIOUSLY TASTY that you won’t even care if it is traditional or not! 

This is a perfect midweek, quick and tasty kid-friendly, family dinner that you can all enjoy together.

Dairy Free pasta features heavily on the menu each week in our house. We love to alternate this dairy-free carbonara sauce with other pasta dishes like this dairy free creamy mushroom pasta bake, tomato pasta sauce with hidden veggies, creamy prawn & chorizo pasta & easy vegan creamy mushroom pasta.

If the idea of having raw or partially cooked egg in your dinner doesn't sit well with you, or if you have both an egg and dairy allergy, then substituting the egg with cream might not be an option. In that case, this pasta carbonara recipe is perfect for you, because it's completely egg-free too!

Serve with some dairy-free garlic bread to mop up those last bits of sauce in the bowl!

🤔 What Is In An Authentic Carbonara?

Traditional spaghetti alla carbonara is a really simple dish that uses just a few ingredients.  It is made with eggs, guanciale (which is an Italian cured meat made from pig cheeks) or sometimes pancetta is used instead, pecorino romano cheese and freshly ground black pepper.

You may be surprised to not hear cream on this list! While many store-bought carbonaras and various recipes you come across in cookbooks or online incorporate milk or cream, the authentic traditional recipe relies solely on tempered, beaten raw eggs to create its delightfully creamy sauce.

My version of carbonara contains no cheese & no egg, so is suitable for people with milk and egg allergies.

🥘 Ingredients Used & Substitutions

✋ Double check all packaging for allergens ✋

• Spaghetti: Typically, spaghetti is the go-to choice, but feel free to opt for other pasta varieties. Long, stranded options such as linguine or rigatoni would make excellent alternatives.
• Dairy-Free Cream:  I love Creamy Oat Cream By Oatly as it is such a great dairy-free alternative to normal cream. If you are in the US, then Oatly products are gluten-free, however sadly in the UK they are not. You can also use any other neutral tasting dairy free single cream, like a soya cream. To make the pasta sauce richer, use Oatly whippable, which is their version of double cream.
• Bacon:  Depending on your taste preference you can either use smoked or unsmoked bacon, which is then diced into small squares. I prefer to leave the fat on the bacon to crisp up as it cooks, as this adds to the flavour, but you can trim this before cooking if you are not a fan of cooked fat. Pancetta cubes can also be used.
• Mushrooms: I prefer to use chestnut mushrooms as they have more flavour than closed cup mushrooms. If you have fussy kids like mine, you can chop the mushrooms super small with a food chopper so they are barely noticeable.
• Nutritional Yeast:  Nutritional yeast is packed full of vitamins, minerals and protein. It is what gives the cheesy flavour to the carbonara and helps to thicken up the sauce.
• Garlic: This is not normally used in authentic carbonara, however, I love garlic and it is so good for you,  that I couldn’t leave it out!

See the recipe card for full information on ingredients and quantities.

✏️ How to Make- Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Start off by cooking the spaghetti according to the packet instructions.

Remember to set aside about a cupful of the cooked pasta water, as this will help to thicken the sauce and to help it stick to the pasta.

Step 2: Next, chop the bacon into bite-sized pieces, then either finely chop the garlic or crush it using a garlic press. 

As for the mushrooms, you have the option to slice them or, if you're dealing with fussy eaters, you can use a food chopper to dice them into tiny pieces, so they won’t even notice them in the dish!

Step 3: Preheat a frying pan over a medium heat and add a dash of olive oil. Once the pan is hot add the bacon to the pan. Give it a good stir and let it cook until the bacon is crispy, stirring regularly to ensure it cooks evenly.

Step 4: When the bacon is nicely cooked, it's time to add the mushrooms.

Add them to the pan and continue frying until the mushrooms have softened nicely. 

Step 5: After the mushrooms have softened, add the finely chopped garlic to the mix. Allow it to cook for about a minute, releasing its aromatic flavours.

Next, carefully drain the cooked spaghetti, making sure to reserve a portion of the pasta water. 

Step 6: Next, its time to prepare the sauce. Combine the Oatly cream and nutritional yeast, and pour them into the bacon mixture in the pan.

To start, add about half a ladleful of pasta water to the pan, adding more if necessary.

Stir the ingredients for a couple of minutes, giving the sauce time to thicken and reach its desired consistency.

Step 7: To bring it all together, add the drained spaghetti to the pan and stir well until each strand is evenly coated with the creamy sauce. 

Sprinkle some salt & freshly ground black pepper over the dish and stir. Have a little taste of the creamy pasta and add more seasoning if necessary.

For some extra freshness, you may like to sprinkle over some freshly chopped parsley.

💡 Tips & Tricks

• Don’t forget to reserve a cup of pasta water to add to the sauce, this is your secret ingredient! It adds flavour to the dish, helps thicken the sauce and helps the sauce cling to the pasta.
• Finely dice the mushrooms in a food chopper into really small pieces if you have picky eaters.
• Although you can store the pasta carbonara in the fridge once cooked, I REALLY recommend eating it straight after cooking for the best results.
• If you are using smoked bacon or pancetta and cooking for small children, you may not need to add salt.
• Cook the bacon until its crispy for extra flavour.

🥡 Storage & Freezing

Storage

This dish is at its best when eaten straight away, as this is when the sauce will be at its creamiest, however, it can be safely stored in the fridge in an airtight container for up to 3 days. 

To Re-Heat

Either reheat the pasta carbonara in the microwave for 2-3 minutes, stirring halfway through or on the hob in a saucepan on a low heat until piping hot.

You may need to add a couple of tablespoons of water or dairy free cream to the pasta when reheating, to loosen the sauce.

The pasta may become soggy and the sauce will evaporate a little so the taste or texture may not be as appealing as when you are eating it immediately after cooking.

Freezing

The same goes for freezing, I wouldn’t overly recommend it as the sauce and the texture of the dish won’t be as creamy, but if you want to,  it is perfectly safe to freeze this dish for up to 3 months. When ready to use,  defrost in the fridge overnight and reheat as above.

If you can, I would recommend eating this straight after cooking!

📖 More Dairy Free Dinners

Check out these other delicious dairy free dinner ideas too!