Gluten Free Carbonara Food

GLUTEN FREE CARBONARA

Steps:

• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Meanwhile, in a skillet, saute onion, bacon and oil for approximately 5 minutes or until bacon is rendered and onions are translucent. Add the asparagus and saute for additional 3-4 minutes, then season with salt and pepper.
• Separately, in a large bowl, mix yolks with cheese. Add salt and pepper and set aside.
• Drain pasta and toss with bacon and asparagus mixture.
• With the heat off, fold the yolk mixture into the pasta and stir vigorously until the yolks thicken up and coat the spaghetti. Serve immediately.

GLUTEN FREE SPAGHETTI CARBONARA RECIPE (LOW FODMAP, DAIRY FREE)

Steps:

• Boil some slightly salted water and add your gluten free spaghetti to cook. I usually cook mine for around 10 minutes but it depends how you like the pasta. (With gluten free pasta I also swirl the pasta around from time to time whilst cooking to ensure it doesn't clump together)
• Whilst your pasta is cooking, crack your eggs into a jug, season them with salt and pepper and then add in your grated cheese.
• Then put your garlic oil in your pan, allow it to heat up and add your pancetta. Cook for about 5 minutes until the pancetta starts to crisp up a little and smells amazing.
• Once the pasta is cooked, drain it but leave a little bit of the pasta water too. (You will need some of the water!)
• Add your gluten free spaghetti to the pan, try and coat it evenly in all the oils from the pancetta and the garlic oil.
• Take your pan off of the heat and add a couple of tbsp of the pasta water, mix it in briefly. Then pour in your egg and cheese mix. The fact the pan is no longer on the heat in important as it will stop the eggs from scrambling. But make sure you keep moving the egg mixture around and tossing the spaghetti into it to coat evenly.
• You may add a little more pasta water if you want it slightly more moist, but make sure it doesn't get too wet.
• Finish by seasoning with salt and pepper as well as some freshly chopped chives.
• Serve immediately with some extra grated cheese on top. Enjoy!

GLUTEN-FREE BRUSSELS SPROUTS CARBONARA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, cook the bacon, stirring occasionally, in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.
• In a large bowl, whisk together the eggs and sprinkle with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the pecorino, if using.

ONE POT SPAGHETTI CARBONARA

Steps:

• Melt butter in a deep pot or dutch oven over medium heat. Then, add chopped turkey bacon, and cook until the edges of the bacon turn golden brown. Remove the turkey bacon from the pot, and set aside.
• Add garlic to the pot ofollowed by salt, pepper, thyme, and oregano.
• Allow the garlic to cook until soft and slightly translucent. Add the spaghetti and broth. Cover and cook for 9-11 minutes or until the spaghetti reaches al dente (or the preferred texture).
• While the pasta cooks, whisk 2 egg yolks into heavy cream. Once the pasta has cooked, pour the heavy cream and egg yolk mixture into the pot. Stir until smooth and creamy. Note: Make sure to thoroughly combine the egg yolks with the heavy cream to prevent the yolks from curddlin when added to the pot.
• Add the turkey bacon back into the pot along with the Parmesan and peas. Mix to combine, and remove from the heat.
• The sauce will thicken after a few minutes. Serve hot with a sprinkle of grated Parmesan, if desird.