Vickys Spaghetti Carbonara with Vegan Option

• 200 grams bacon or vegan alternative, finely chopped
• 320 ml milk or dairy-free alternative such as almond, hemp or coconut milk
• 1 onion, finely chopped
• 6 tbsp sunflower spread / butter
• 4 tbsp sour cream, free from recipe link below
• 3 tbsp nutritional yeast, heaped
• 2 tbsp cornstarch/cornflour
• 60 ml white wine
• 4 tbsp petite pois
• 1 tbsp olive oil
• 1 tsp salt
• 450 grams gluten-free dried spaghetti

1. Mix the cornstarch with a little milk to make a paste, then add the rest of the milk and the salt.
2. Set aside
3. In a large saucepan heat the oil and fry off the chopped bacon and onion.
4. Add the wine and heat on high for a few minutes to deglaze the pan then turn heat to medium for a further 5 minutes before removing bacon and onion to another dish
5. Add the butter to the wine pan, melt it then add the nutritional yeast to make a kind of roux.
6. Whisk in the milk slowly, let thicken for about 10 minutes on a medium-low heat, whisking often so it doesn't burn, then add bacon and onion back in with the peas
7. Turn heat to low and let simmer for around 10 minutes, then stir in the sour cream and cook a further 2 minutes.
8. Meanwhile cook the spaghetti according to the pack instructions.
9. You can also use coconut cream soured with a little lemon juice for the sour cream
10. Toss the drained spaghetti through the sauce and serve with a sprinkling of pepper and nutritional yeast flakes or vegan parmesan over the top

bacon, milk, onion, sunflower, sour cream, nutritional yeast, cornstarch, white wine, petite pois, olive oil, salt

Taken from cookpad.com/us/recipes/334083-vickys-spaghetti-carbonara-with-vegan-option (may not work)