Here is a simple vegan carbonara recipe that you can make in just a few steps. Start by cooking 12 oz. of fettuccine or other long pasta in a large pot of boiling salted water. When the pasta has 1 minute left to go, add 1 lb. of trimmed and cut asparagus pieces. Cook until the pasta is very al dente, about 3 minutes less than the package directions. Meanwhile, combine 4 garlic cloves and 1⁄4 cup of extra-virgin olive oil in a medium Dutch oven or other high-sided pot and set over medium heat; season very generously with pepper. Cook, stirring often, until garlic is light golden, about 2 minutes. Remove from heat and stir in 3⁄4 tsp. of smoked paprika; set aside. Place 3 large egg yolks in a medium bowl and scoop out 1 cup of cooking liquid from the pasta. Whisking constantly, gradually add the cooking liquid to the egg yolks to temper. Season with salt and pepper; set aside. Drain the pasta and asparagus, reserving 2 cups of pasta cooking liquid; transfer the pasta and asparagus to the pot with the reserved garlic oil. Set back over medium heat and toss to coat. Tossing constantly, add 1 cup of pasta cooking liquid, followed by the reserved yolk mixture, then 3⁄4 cup of pre-grated vegetarian Parmesan. Cook, tossing constantly and reducing heat as needed to keep the mixture below a simmer, until the cheese is melted and the liquid thickens enough to coat the pasta in a glossy, silky sauce, about 5 minutes. Divide the pasta among shallow bowls and top with more Parmesan and a few grinds of pepper. Enjoy!