Kinda Carbonara (egg, dairy, allium free)

• Half a box of spaghetti noodles, cooked to package directions.

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1 teaspoon Italian seasoning

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt or to taste.

• 1 teaspoon neutral-flavored oil

• 1/2 cup besan (chickpea flour)

• 1/2 cup water

• 1 cup cooked bacon, crumbled (optional)

To make a chickpea scramble, whisk the chickpea flour, water, and salt to taste into a lump-free batter. Heat the oil in a nonstick skillet (it is very important that the skillet be non-stick for this recipe to work), add the chickpea batter to the pan, and cook over low heat until the flour is cooked through and solidifies. Stir the batter around the pan with a rubber spatula as it cooks, to create a “scramble” texture. Cover, and set aside.

To make the dressing, combine the olive oil, lemon juice, Italian seasoning, pepper, and salt. Whisk to combine, the mixture should emulsify.

Combine the cooked spaghetti, crumbled bacon, chickpea scramble, and dressing in a large pot, and serve immediately.

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