Instead of eggs, my vegan take on carbonara features aquafaba — the water left behind after draining cooked or canned chickpeas — which is usually thrown out.

Serves 4
Time: 1 hour

Ingredients

• Salt

• One 15-ounce can chickpeas

• 2 tablespoons and 1/4 cup olive oil, or more as needed

• 1 teaspoon paprika

• Pepper

• 1 tablespoon nutritional yeast

• 1 large red onion, peeled, h…