1. Start by bringing a large pot of salted water to a boil for the pasta.
2. Meanwhile heat up 4 tablespoons of olive oil in a pan
3. Add the peeled and chopped asparagus and sauté until soft and slightly golden. Season with salt and pepper and set aside.
4. In the same pan add another 4 tablespoons of olive oil.
5. Add the minced shallot, garlic and miso paste
6. Fry over medium heat until translucent.
7. Deglaze with the white wine then add the vegetable stock and turmeric.
8. Simmer for 2 minutes before adding water and cream.
9. Let the sauce cook on medium heat until thickened slightly.
10. Add half of the panfried asparagus to the sauce and stir.
11. Boil the spaghetti until al dente and fry of the bacon until crispy in another pan with olive oil.
12. Add the cooked pasta and a good amount of grated parmesan to the sauce and toss well.
13. Finish off with more grated cheese, the remaining asparagus, crispy bacon and fresh parsley.
Enjoy your delicious vegan carbonara! Who knows, you might inspire others to explore the wonderful world of vegan cooking as well. Buon appetito!
