Yes, it is possible to veganize Spaghetti Carbonara! Unbelievable, I know! 
This version is so creamy, tasty, and healthy at the same time :-)
Does not need a lot of prep-work, as you do the sauce while your pasta is cooking.
Just soak your cashews in water over night, or boil them in water for 15 min before blending them up for the Carbonara - Sauce.

Ingredients (for 4 servings)

• 500 g Spaghetti or other pasta of your choice 
  
• 1 block of smoked tofu or tempeh
• 120 g soaked cashew nuts 
• 1 tbsp garlic powder
• 1 tsp turmeric
• 1/2 tsp black pepper
• some shiro Miso paste
• 3 tbsp nutritional yeast 
• 1 1/2 tsp kala namak salt
  
• 1 dl plant milk
• 1-2 cups of pasta-water
• Some salt to taste
  

Preparation

• Boil water in a pan, add 2 tsp of salt and cook your pasta
• Put 2 cups of the starchy pasta-water aside 
• Crumble your tofu or tempeh and fry in a pan with some oil, add smoked paprika powder & salt in case you use tempeh, once done put aside in a plate
• Add the cashews, plant milk and all the spices to a blender and blend until smooth
  
• Taste the sauce and add some salt if necessary, or more nutritional yeast
• Pour the sauce into the pan, and warm it up on low heat
• Once the pasta is ready, pour the pasta and tofu (or tempeh) to the pan with the sauce, stir well
• Add some pasta water and combine everything until you have a creamy pasta
• Plate the pasta and top with some black pepper,  nutritional yeast, or vegan parmesan and enjoy!