{"id":14,"date":"2025-04-04T20:21:00","date_gmt":"2025-04-04T20:21:00","guid":{"rendered":"https:\/\/demo.wpzoom.com\/petit\/?p=14"},"modified":"2025-08-20T09:56:29","modified_gmt":"2025-08-20T09:56:29","slug":"spaghetti-with-garlic-and-oil","status":"publish","type":"post","link":"https:\/\/demo.wpzoom.com\/cookely\/2025\/04\/04\/spaghetti-with-garlic-and-oil\/","title":{"rendered":"Spaghetti with Garlic and Oil"},"content":{"rendered":"\n

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Spaghetti with Garlic and Oil<\/h2>Recipe by Sarah Steiner<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

3<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • For the bacon<\/strong><\/li>
  • <\/span>

    4 tbsp tamari<\/span><\/p><\/li>

  • <\/span>

    4 tbsp nutritional yeast<\/span><\/p><\/li>

  • <\/span>

    1 tbsp olive oil<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp garlic powder<\/span><\/p><\/li>

  • <\/span>

    \u00bd tsp (smoked) paprika<\/span><\/p><\/li>

  • <\/span>

    \u00bc tsp pepper<\/span><\/p><\/li>

  • <\/span>

    100gr tempeh<\/span><\/p><\/li>

  • <\/strong>Remaining ingredients<\/strong><\/li>
  • <\/span>

    2 medium-sized onions<\/span><\/p><\/li>

  • <\/span>

    Ghee for frying<\/span><\/p><\/li>

  • <\/span>

    Salt<\/span><\/p><\/li>

  • <\/span>

    250gr Spaghetti (your favourite gluten-free brand of choice)<\/span><\/p><\/li>

  • <\/span>

    4 eggs (3 egg yolks and 1 whole egg)<\/span><\/p><\/li>

  • <\/span>

    3 \u2013 4 tbsp dairy-free milk<\/span><\/p><\/li>

  • <\/span>

    Pepper to taste<\/span><\/p><\/li>

  • <\/span>

    100 \u2013 150gr. (or 200 gr.) parmesan<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • 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 \u2013 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 \u201cbacon\u201d as close to the grill as possible. Grill for 15 minutes, then toss once through and grill for another 15 \u2013 20 minutes
      \"\"<\/li>
    • 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<\/li>
    • Simultaneously, bring a large pot of water to the boil. Add a bit of salt and the spaghetti. Cook as per package instructions<\/li>
    • 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 \u2013 the more the merrier on this one I find ;))<\/li>
    • When the spaghetti and bacon are done, drain the spaghetti over the sink \u2013 ATTENTION you may want to keep some of the spaghetti water to \u201cstretch\u201d your sauce a little so perhaps hold it in a small glass jar or similar<\/li>
    • Put the spaghetti back in the pan \u2013 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!!<\/li><\/ul><\/div>

      Recipe Video<\/h3>