Directions

• Start by pre-heating the oven to 200 degrees Celsius (400 Fahrenheit) on a grill setting. For the bacon, combine the tamari, nutritional yeast, olive oil, garlic powder, paprika and pepper in a bowl. Cut the tempeh into small bite sized pieces – similar to bacon and add the tempeh to the bowl and toss so that everything is combined (the sauce will be sticky and it should take a bit of effort to combine everything). Put into an oven-proof dish and add to the oven. Put the “bacon” as close to the grill as possible. Grill for 15 minutes, then toss once through and grill for another 15 – 20 minutes

  

• Meanwhile, finely cut the onions. Heat a pan over medium to high heat and add the ghee. Once melted start by frying off the onions until translucent with a bit of caramelisation

• Simultaneously, bring a large pot of water to the boil. Add a bit of salt and the spaghetti. Cook as per package instructions

• Whilst the pan, pot, and oven are on the go, combine three of the egg yolks with one whole egg and the non-dairy milk with pepper in a bowl and whisk until smooth and combined. Grate the cheese (loads – the more the merrier on this one I find ;))

• When the spaghetti and bacon are done, drain the spaghetti over the sink – ATTENTION you may want to keep some of the spaghetti water to “stretch” your sauce a little so perhaps hold it in a small glass jar or similar

• Put the spaghetti back in the pan – but not on the hot stove. Add the eggs, onions, cheese, and bacon and mix through. Serve on a plate with a side salad and more cheese on top. ENJOY this beautiful dish!!