Spahetti Carbonara (Gluten, Dairy, and Egg Free)

1 tablespoon extra-virgin olive oil

2 large garlic cloves, lightly crushed

1 large onion diced

4 ounces diced pancetta

3/4 cup Cream Cheese Alternative

8oz Canned Coconut Milk

Salt

1 cup fresh or thawed frozen baby peas

1 package Corn Spaghetti Pasta

Freshly ground pepper

1.    Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the diced onion. Season the onion with salt and pepper to taste and sauté, stirring occasionally, for 6 minutes or until almost tender. Reduce the heat to medium-low and add the garlic.

2.    Continue to cook until the onion tender, about 5 minutes. Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

3.    Pour off all but 2 tablespoons of the fat from the skillet. Add the coconut milk and cream cheese alternative and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl.

4.    Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.

5.    Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately.