Gluten free spaghetti alla carbonara recipe


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Hungry? With 5 ingredients (and I do mean 5 – not 5 plus salt, pepper and olive oil – but 5!) and about 15 minutes or so I can make you one of my all-time favorite gluten free recipes. Seriously good and seriously simple. In fact, I was wondering the other day if this was too simple for some purposes.

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Gluten free spaghetti alla carbonara recipe

  1. 1. Gluten Free Spaghetti alla Carbonara RecipeHungry? With 5 ingredients (and I do mean 5 – not 5plus salt, pepper and olive oil – but 5!) and about 15minutes or so I can make you one of my all-timefavorite gluten free recipes. Seriously good andseriously simple. In fact, I was wondering the otherday if this was too simple for some purposes.i was asked “if you were being executed atdawn, what would you request for your last meal?”The first thing that popped into my head was thisrecipe Gluten Free Spaghetti all Carbonara. (Andyes, my last meal would be gluten free – gluten isnot my friend, why would I spend my last night onearth with something that is not my friend?) Butthen I thought that if someone was executing me atdawn, why should I make it easy for them to preparemy last meal? shouldn’t i make them work for it?shouldn’t it be expensive, and time consuming anddifficult? I mean really!
  2. 2. i haven’t resolved the issue of what my last meal yet;hopefully I have time for that. To be honest I think Iwould probably just request an enormous bottle oftequila because I am not sure I want to face a firingsquad stone-cold sober.But back to this recipe, it is a classic for a reason.Some say the origins of this recipe is that Italian coalminers would whip it up when then got done with theirlong, hard day’s work in the coal mines. i canunderstand why; it is quick, filling and it is just sogood! I could eat this for dinner, breakfast or lunch.And it is the perfect thing to whip up after a night onthe town, when you get home and are hungry (i don’tknow why but I always come home from parties hungry!)and tired and possibly in need of a little comfort.I have tweaked the classic recipe a little to make iteasier and even faster. When you want to cook pastafast, use a large wide pan with a cover instead of a
  3. 3. Simlpy-gluten freeGluten FreeSpaghetti allaCarbonara Recipe
  4. 4. Use just enough water to cover the pasta and I like to usethe organic brown rice spaghetti from Pastariso – it cooksfaster than most gluten free pastas, retains its texture(doesn’t get mushy) and i think the brown rice variety is theperfect backdrop for the sauce.Finally I use thick slices of pepper bacon – Carbonara justcries out for pepper and this way the pepper flavor runsthrough the dish, doesn’t just “sit on top”. it also helps mekeep this recipe to just 5 ingredients. if you can’t findpepper bacon just use regular bacon and add freshlyground black pepper.One of the problems people experience when trying to makethe Carbonara sauce is that the eggs scramble, creating alumpy sauce. To keep this from happening, whisk the eggyolks with the cream and half the cheese then add a smallladleful of the hot pasta water and whisk it in, this will“temper” the mixture and keep the eggs from scramblingwhen finishing the sauce.
  5. 5. This recipe is for two people but if you want to increase ordecrease the recipe here’s a simple ratio for you – for eachperson use ¼ pound gluten free pasta, 2 slices of bacon, 2 eggyolks, ½ tablespoon of cream and ¼ cup grated parmesancheese.Personally I could easily polish off this whole batch, eatenright out of the skillet, maybe even still standing over thestove. Because YES, it is that GOOD!i haven’t ruled this recipe out yet as a final meal request. i’mstill thinking it all through. But let me ask you:If you knew it was your last meal on earth, what would YOUrequest?Gluten Free Spaghetti alla CarbonaraIngredients8 ounces Pastariso organic brown rice Spaghetti4 slices thick cut pepper bacon, cut into ¼ inch slices4 large egg yolks2 tablespoons heavy cream½ cup grated parmesan cheese
  6. 6. Gluten FreeSpaghetti allaCarbonara Recipe
  7. 7. DirectionsBring a pot of water to a boil and add the spaghetti. Cookspaghetti for 6 – 8 minutes or until al dente (cooked so asto be still firm when bitten). While the water isboiling, cook the bacon pieces in a large skillet overmedium-high heat until the bacon is crispy. Do not drainoff the bacon fat. Keep warm.Whisk the egg yolks with the cream and half the cheese.When the pasta is done, add about 2 or 3 tablespoons ofthe hot pasta water to the egg mixture and whisk. Drainthe spaghetti and add it to the skillet with the bacon.Stir the spaghetti so that it absorbs the bacon flavor.With the skillet off the heat, pour the egg mixture intothe skillet and stir quickly. Serve immediately with theremaining parmesan on the side.A gluten free recipe that serves 2.Ready for dessert?simply…gluten-Free Desserts is now available, with over135 recipes not featured in my blog.