Cook pasta according to package directions.
Dissolve kudzu and salt in soymilk and set aside.
In large saucepan, heat oil over medium. Saute tempeh for about 5 minutes, or until heated through (You should be able to smell the smoky aroma). Turn up the heat to medium-high and pour in the wine to deglaze the pan. Cook for about 5 minutes, and transfer tempeh to another dish.
Melt butter in the same saucepan over medium-low heat and sprinkle in nutritional yeast. Whisk together to make a roux, then slowly whisk in the milk. Turn heat to low, and cook until thick, whisking occasionally--about 15 minutes. Add the tempeh, turn heat down very low, and simmer covered for about 10-15 minutes, stirring occasionally. Add pepper to taste.
Toss over drained pasta and sprinkle generously with more nutritional yeast or vegan parmesan.
http://www.veganbean.com/vb/2008/07/vegan-spaghetti-carbonara-with-smart-bacon-peas.html
http://urbanvegan.blogspot.com/search?updated-max=2008-07-30T12%3A15%3A00-05%3A00&max-results=20