Vegan carbonara

Trim the bases off the maitake mushrooms and cut them into bite-sized pieces.

Sauté the mushrooms in about half a cup of high smoke point light olive oil until deeply brown, about 15 minutes.

As the mushrooms start to brown, add exactly half a pound of pasta to the boiling water.

In the blender combine one tablespoon of red miso paste, about a half cup of nutritional yeast and about a quarter cup of vegan egg replacement.

Stream about a quarter cup of the mushroom cooking fat into the running blender and set aside.

Finish the mushrooms with about half a teaspoon of smoked paprika, toasting it around 30 seconds over medium-low heat.

Add the pasta straight out of the water with about a half cup of pasta water and cook together about one minute over very low heat.

Stream about a cup of pasta water into the running blender, kill the heat under the pan, and pour in the emulsion while keeping the pasta moving.

Season to taste with kosher salt and freshly ground black pepper, lifting and tossing the pasta rather than mixing it to aerate the sauce.

Both sauces are stable and do not break; after sitting 30 minutes a little warm water brings them back.