This Mexican-style carbonara is known as white spaghetti, espagueti blanco, espagueti a la crema. It's creamy and delicious and also made with ham. This is my vegan version.
Cook pasta to al dente and reserve some pasta water.
Sauté the onion, garlic until soft. Add ham and black pepper. Saute until crisp up.
Blend soaked almonds with a little broth, until smooth.
Add remaining white sauce ingredients to the blender and blend until smooth.
Strain the cream sauce into the pot with onion and ham mixture.
Simmer until the sauce thickens. Taste and adjust seasoning if desired.
Add the pasta into the cream sauce and mix until well coated.