Tofu Pancetta Carbonara Pasta

Cut the tofu block into thin slices, about the thickness of bacon, then crumble into small pieces. The smaller the pieces, the crispier the pancetta will be! Prepare the Tofu marinating, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor).

Cook the tofu in a non-stick skillet with oil and butter for about 6 minutes, or until golden, making sure to flip the pieces. Set aside.

In a pot of salted boiling water, cook the pasta until al dente. Drain and reserve ½ cup of cooking water.

In a bowl, whisk the egg yolks for a few seconds and add the Parmesan and cooking water. Mix well.

Return the pasta to the pot with a drizzle of olive oil and half the tofu. Toss to combine. Add the egg mixture and coat everything well. Season with salt and pepper.

Serve immediately. Top with the remaining tofu, Parmesan and flat-leaf parsley.

Drizzle with olive oil and season generously with pepper.