Creamy Coconut Carbonara Without Milk

Ingredients

• 1/2 pound spaghetti
• 1/2 cup canned coconut milk
• 1/4 cup grated Parmesan cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes.
3. Stir in the coconut milk and Parmesan cheese. Continue to cook until the sauce has thickened, about 5 minutes.
4. Drain the spaghetti and add it to the skillet. Gently toss to combine.
5. Season with salt and pepper to taste. Serve hot.

Interesting Facts

• This dish is a great vegan option for those looking for a dairy-free carbonara.
• Coconut milk adds a rich, creamy texture and flavor to the dish.
• This dish can be served with a side of vegetables, such as steamed broccoli or roasted asparagus.