Prep Time:

Cook time:



A lactose free version


  • 1/2 clove of garlic
  • 150g chopped pancetta (or bacon (easier to chopped when semi frozen))
  • 1/2 onion
  • 1 carton of Soy Cream for two people (2 cartons for 4 servings)
  • 2 eggs
  • Juice of half a lemon
  • non dairy margarine
  • Olive Oil
  • Cooked pasta (traditionally Spaghetti)


  1. Cook pasta in boiling salted water with 1 teaspoon oilve oil
  2. Melt the soya spread in a large pot adding a liitle oil. Saute the onion, garlic and bacon.
  3. Whisk the eggs and soya cream and lemon jiuce with a generous grinding of black pepper. Add to the pot
  4. Quckly mix in the drained pasta.
  5. Add salt to taste (or non dairy parmesan)
  6. Optionally finely chopped parsley can be added

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