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Classic Pasta Carbonara (Gluten-Free)


An Italian classic pasta dish, but 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.

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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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8 Responses:

 
Susan
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
27 Sep 2010 9:56:01 AM PDT
With the recent Salmonella in eggs, I would only recommend using pasteurized eggs for this recipe

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
28 Sep 2010 1:38:33 PM PDT
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.

 
Michael
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
27 Sep 2010 7:14:15 PM PDT
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?

 
Jefferson Adams
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated ( Author)
said this on
14 Oct 2010 11:07:29 AM PDT
"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.

 
Anna
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Dec 2010 9:54:24 AM PDT
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.

 
Marie

said this on
05 Jun 2014 1:44:31 PM PDT
Then don't eat it!

 
Stacy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Sep 2010 2:05:14 PM PDT
This recipe sounds awesome! And yes for those on a low fat diet, I am sure you all can be creative...

 
Paul
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
26 Jan 2014 1:11:22 AM PDT
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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