OK, "vegan chorizo carbonara" - I think neither the Italians nor the Mexicans will forgive me for this one! But it's a veganuary experiment and I like it.
Thanks to veganuary I'm learning about chia egg, and here it really does work to provide the gloopy egg-like saucing. The chia also gives a little bit of flavour and crunch.
To get the flavour balanced, you add more lemon than you would to a "normal" carbonara - it isn't authentic but it adds some freshness and lightness.
Serves one, takes 15 minutes.
First, prepare the chia egg: grind up the chia seed in a pestle and mortar (or similar), not for too long - it doesn't need to be very fine - then add 3 tbsp of cold water. You can leave this to stand and thicken up as you do the other stuff.
Start the spaghetti cooking: put it in a large pan of boiling salted water. Cook it for maybe 12 mins until it is al dente.
Divide the chorizo into small bites. In a small frying pan, fry the chorizo in olive oil, hot at first but then turn it down to medium.
Chop the parsley roughly.
Mix the lemon juice and rind into the chia egg. You may need to stir the chia egg and poke it to beat out any clumps.
When the pasta has reached the "al dente" stage, drain it in a colander and then return it to the pan you cooked it in. (No need for any more heat at this point.) Add the chia egg and lemon, as well as the oat cream, and mix it through thoroughly. Then add the chorizo and the parsley, and mix them all up.
Serve this up, with nutritional yeast sprinkled on top.