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  • Jefferson Adams
    Jefferson Adams

    Classic Pasta Carbonara (Gluten-Free)


    Whoever thought of combining bacon and eggs with macaroni and cheese has earned a well-deserved place in my annals of culinary greatness. This Italian classic is a staple in my kitchen, and I try to make it at least once a month. It's quick, easy, tasty, and hugely satisfying. It's also easy to scale for larger or smaller groups. I typically use Schar pasta for this dish, but use what you like.

    Ingredients:
    ½ pound bacon, chopped
    1 tablespoon chopped garlic
    Freshly ground black pepper
    1 pound gluten-free fettucini or spaghetti, cooked al dente
    4 large eggs, beaten
    1 cup grated Peccorino Romano cheese
    ¼ cup butter, soft
    ¼ cup Italian parsley, chopped
    Salt

    Directions:
    Cook bacon in large saute pan on medium heat until crispy. Remove the bacon and drain on paper towels.

    Cook pasta al dente, according to package directions. When done, remove from heat, stir in a bit of butter to prevent sticking and cover.

    In medium bowl beat eggs lightly until creamy and season with salt.

    Pour off all except for 3 tablespoons of bacon fat from saute pan. Add the garlic to pan. Season with black pepper. Saute for 30 seconds. Add cooked pasta to pan with garlic. Add butter and toss until butter melts.

    Remove the pan from the heat and add the eggs and the bacon, and whisk quickly until the eggs thicken, but do not scramble.

    Add the cheese and re-season with salt and pepper. Spoon into serving bowls and garnish with parsley.

    Serves: 4


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    We need to understand that there are those of us who in addition to trying to live a gluten free lifestyle must also be on a low fat diet. Have you ever heard of coronary artery disease?

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    With the recent Salmonella in eggs, I would only recommend using pasteurized eggs for this recipe

    Since the salmonella has only been found in eggs from major manufacturers, I would recommend local, farm fresh eggs that are pasture-layed and humanely raised. No small, local egg producer has been implicated in salmonella outbreak. Ditto small, raw milk dairies. Ditto organic farms. Nearly every last problem with salmonella and every other pathogenic outbreak in foods has occurred in products from large factory farms. Pasteurization or any other treatments are no guarantee in such conditions. Watch Food, Inc. and you'll maybe see what I mean.

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    We need to understand that there are those of us who in addition to trying to live a gluten free lifestyle must also be on a low fat diet. Have you ever heard of coronary artery disease?

    "We" need to understand that fat is not the enemy. My diet is basically a modified Atkins/Paleo diet. Lots of fruits and vegetables, with good amounts of protein and fat. Smaller portions, fresh ingredients, balanced diet. Works for me. As for low fat? "Low fat" is killing America. However, if you must, go make something low fat. Don't whine about a recipe that is clearly meant for other people to enjoy.

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    "We" need to understand that fat is not the enemy. My diet is basically a modified Atkins/Paleo diet. Lots of fruits and vegetables, with good amounts of protein and fat. Smaller portions, fresh ingredients, balanced diet. Works for me. As for low fat? "Low fat" is killing America. However, if you must, go make something low fat. Don't whine about a recipe that is clearly meant for other people to enjoy.

    Good for you. I eat healthy almost 7 days a week every week, sometimes I want something with a little fat in it. I think this sounds delicious and I can't wait to try it out! I appreciate you posting a tasty/gluten free recipe.

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    My girlfriend is wheat, gluten AND dairy intolerant - I'm trying to think of a way I can make this for her as it's her favorite and she's always going on about it. Is there any way to make it do she can enjoy your recipe too?

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    We need to understand that there are those of us who in addition to trying to live a gluten free lifestyle must also be on a low fat diet. Have you ever heard of coronary artery disease?

    Then don't eat it!

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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