Ingredients For the Shiitake Bacon For the Hemp Seed Parmesan ¼ cup hemp hearts ¼ cup nutritional yeast ¼ teaspoon sea salt or to taste For the Creamy Carbonara Pasta Garnish fresh parsley, chopped Instructions To Make the Shiitake Bacon Preheat oven to 350F. Line a baking pan with parchment paper. Add the shiitakes, olive oil, smoke salt, sea salt, and black pepper to the pan. Toss to thoroughly coat. Bake for 20-30 minutes, turning and flipping every 5-8 minutes until golden brown and crispy. Remove from oven and transfer the shiitake bacon to a plate lined with a paper towel. Pat off excess oil and let cool. To Make the Hemp Parmesan Add the hemp hearts, nutritional yeast, and sea salt to a food processor. Process for 1-2 minutes and transfer to a small bowl. Refrigerate until ready to use. To Make the Carbonara Pasta Turn the oven up to 400F. Add the zucchini, garlic, shallots, and olive oil to a pan. Bake for 30 minutes, flipping halfway through baking. Add the roasted zucchini mixture to a blender along with the nutritional yeast, almond or rice milk, white wine vinegar, arrowroot powder, sea salt + black/truffle salt, and black pepper. Blend on high for 1-2 minutes or until smooth. Pour the mixture into a medium sauce pan over medium-low heat. Whisk continuously for 3-4 minutes until thickened. Add the cooked linguine to a large serving bowl. Pour the creamy sauce over top and toss to coat, adding in the pasta water as needed to loosen the sauce. Divide between bowls, and top with the hemp seed parmesan, shiitake bacon, and fresh parsley. Serve.