Generally, I avoid foods that pretend to be other foods. They usually disappoint, bear little resemblance to the original and rightfully make vegetarians fodder for Saturday Night Live skits.

So it was with some trepidation that I considered a recipe for spaghetti carbonara, which loosely translated from Italian means pasta with gobs of animal products. And I got to wondering if a veg-friendly version was possible.

I borrowed a recipe from a recent issue of Martha Stewart's "Everyday Food" magazine. With just seven ingredients, so long as I only subbed the meat, it couldn't go too badly. There are any number of bacon substitutes on the market. I suggest finding one you enjoy the taste of and forget trying to find one that tastes like bacon. Some taste quite good, but they don't taste like bacon.

Pasta Carbonara
Start to finish: 25 minutes

1 pound pasta (such as spaghetti or linguini)

8 slices soy bacon

Kosher salt and freshly ground black pepper

2 large eggs

3/4 cup grated Parmesan cheese, plus more for serving

1/2 cup half-and-half

Bring a large pot of lightly salted water to a boil.

While the water heats, cook the soy bacon according to package directions. Many soy bacons require no cooking and can be used in this recipe directly from the package.

Once the water has boiled, add the pasta and cook until al dente, according to package directions, about 6 to 8 minutes.

Meanwhile, in a large bowl whisk together the eggs, cheese and half-and-half. Set aside.

Drain the pasta, but do not rinse and leave some of the water clinging to it. Quickly add the pasta to the egg mixture and using wooden spoons or tongs, gently toss it with the sauce for a minute or two. The heat from the pasta cooks the eggs; to ensure eggs are thoroughly heated and cooked, you may wish to toss hot pasta with egg sauce for several minutes.

Add the bacon and toss, then season with salt and pepper. Serve immediately sprinkled with additional cheese.

Makes 4 servings.

By J.M. Hirsch
The Associated Press