Ingredients
(for 4 servings)
1 Veg egg
400 g of spaghetti
200 g of vegetable alternative to bacon
100 g of vegetable alternative to pecorino
1/2 teaspoon of nutmeg
1 grated of black pepper
1 pinch of salt
Made with
Preparation
Pour the Veg Egg into a large frying pan, then season with salt, pepper, and nutmeg. Simmer for a few minutes.
Meanwhile, cook the spaghetti al dente in plenty of salted water according to the package instructions. Drain, reserving some of the cooking water. Stir the spaghetti into the Veg Egg mixture, adding the reserved water a little at a time until the sauce reaches a creamy consistency.
In a separate pan, brown the vegetable alternative to bacon over high heat.
Serve the pasta topped with the crispy bacon alternative, a grating of black pepper, and the vegetable alternative to pecorino.
