Zughetti alla Carbonara
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 3-4
Carbonara sauce
  • 1½ cups cashews
  • ½ cup coconut bacon
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons olive oil
  • 1¼ teaspoons black salt or salt
  • 1 teaspoon fresh cracked pepper
  • ½ cup water
  • 6 medium sized zucchini
  • A light drizzle of olive oil
  • A pinch of salt
For toppings
  • 1 cup coconut bacon
  • Some fresh cracked pepper to taste
  • Some chopped parsley
  1. Soak the cashews for 2-4 hours. Drain and rinse well.
  2. Use the spiralizer and turn zucchini into zucchini noodles. Cut them into shorter pieces to make it easier when you eat.
  3. Put them into a bowl, and lightly drizzle some olive oil, and add a pinch of salt. Massage the noodles, and let it sit for a few minutes to let it release water.
  4. Add all the ingredients for the carbonara sauce into the blender and blend until smooth.
  5. Right before you're ready to serve, ring out the noodles well.
  6. Gently fold in half the amount of the coconut bacon set aside for topping into the sauce. Toss in the zughetti and combine.
  7. Plate it and top with the remaining coconut bacon. Finish it off with some fresh cracked pepper, and chopped parsley.
  8. Serve immediately!
Yellow zucchini was used in the pictures to make it look more like pasta, but you can just use a regular green zucchini.

Once you mix the zughetti with the sauce, serve immediately. As the zughetti sits, the salt from the sauce will draw water from the noodles, so it's best to eat it right away.

Keeps for 2 days in the refrigerator, but the longer it sits, the more watery it becomes.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-zughetti-alla-carbonara/