Step 1. Take the defrosted Jackfruit chunks or stripes and cut them into small, compact cubes. Then put the jackfruit pieces into a bowl, add the other ingredients, and massage them together very well.
Step 2. Leave the jackfruit marinating for a few hours, or even better overnight!
Step 3. After the resting time, place the small cubes on a tray with baking paper and bake them at 185 degrees for 15 minutes in the grill function. They need to be a bit crunchy so, if necessary, leave them for extra 5 minutes. Then let them cool down.
Step 1. Cook the spaghetti in water with plenty of salt.
Step 2. While the pasta is cooking, you create the sauce. Take a 250 ml pot filled with boiling water, salt, and turmeric and add chickpea flour little by little to prevent lumps from forming.
Step 3. Whisk well, then leave the saucepan at very low heat. It will start to thicken after a few minutes, whisk constantly and cook for about 6 minutes. It needs to be super creamy, so add extra water if it becomes too dry.
Step 4. When the pasta is al dente, drain it and mix it with the sauce.
Step 5. Sauté for a minute and add bacon Jackfruit cubes.
Step 6. Serve with generous grated vegan cheese, a drizzle of extra virgin olive oil, and fresh ground black pepper.