Step 1

Add the soy curls to a mixing bowl and break them using up your hands. You want them to resemble small pieces of pancetta, but they don't have to be perfect.

Step 2

In a small bowl, combine the pancetta seasoning: tamari, maple syrup, smoked paprika, black pepper. Mix well, pour it over the soy curls and mix until evenly coated, and set aside.

Step 3

Bring a large pot of salted water to boil to cook your pasta. While waiting for your water to boil, heat a deep, nonstick pan, until hot. Add the soy curls once hot and dry sauté for about 5 minutes, stirring often, until browned, without burning. Turn off the heat and set aside.

Step 4

By now your water should be boiling, so begin cooking your spaghetti according to package directions for al dente pasta. While it's cooking, add all the sauce ingredients to your blender and process until smooth. Set aside.

Step 5

Drain the pasta, but RESERVE half a cup of the cooking water. Add the drained spaghetti to your pan with the pancetta, then pour your carbonara sauce on top. Add the reserved pasta water to your empty blender and give it a swirl to collect any extra sauce and seasoning on the sides and pour that over your pasta.

Step 6

Mix well and serve with extra black pepper, fresh parsley and vegan parmesan cheese.