Gluten Free Pasta Carbonara
Thank the Good Lord, its Friday!! Thank you Jesus for keeping us safe this week!
How are you all doing? Did you have a safe, and productive week? What have you learned about yourself in recent weeks? Can you live without things that have been missing from store shelves? Did your creative side get activated?
I have been trying to use this time to reflect on myself. Is there anything that I would like to work on, for me? I am trying to be productive with my new brand, Ange’s Table. Coming up with tasty recipes for all of us.
This has been a time to use what we have in our pantries to put a filling, nutritious and delicious meal on the table. This pasta recipe is all about the pantry. The traditional Italian version calls for pancetta. I didn’t have any in the fridge, so thick cut bacon it is. Besides, who’s gonna say no to bacon?
Pasta Carbonara
- 3 large eggs
- 1/2 cup pasta water
- 1/2 cup freshly grated Grana Padano cheese, or 2 Tbsp nutritional yeast for dairy free
- 1/2 tsp Seasoned Salt Mix
- 2 slices thick cut bacon, cubed
- 1/2 sweet vidalia onion
- Favorite Gluten Free Pasta
Set water to boil. Cook pasta according to package directions. Hold back 1 cup of pasta water before draining.
Cook bacon and onion until bacon is crispy and onions are translucent.
In a heat proof large measuring cup, mix eggs, salt and cheese. Very slowly, add in reserved hot pasta water, whisking vigorously. We want to gently heat up the eggs, so that we don’t wind up with scrambled eggs in our pasta.
Drain pasta, then add back to hot pot. Stir in the bacon and onion mixture.
With flame on low, slowly add in tempered egg mixture, making sure to mix continuously. As it cooks, it will get thick and creamy.
Serve immediately. Enjoy!
How much did your family love this? Leave a comment below, or tag us on Instagram @Anges_Table