Carbonara GF Pasta Recipe

A very teenage-friendly meal. I feel like I get big brownie points when I serve this. Leftovers can be reheated for school lunches. This is a great way to get nutrient-dense egg yolks into kids plus this dish is loaded with bacon and cream – so full of healthy fats. No wonder it is so tasty! I acknowledge that carbonara isn’t traditionally made with cream BUT I have included it to add extra creaminess and nutrient density.

I often serve this when unexpected teenagers stay over for dinner as eggs, bacon, cream and garlic are staples in my fridge and there’s always a packet or two of gluten-free pasta floating around in the pantry.

Ingredients:
1 packet of gluten-free spaghetti, fettuccini or other pasta of choice
20g garlic, diced
200g pastured bacon, diced
1 tablespoon extra virgin cold-pressed olive oil
4 egg yolks
200ml cream
1/2 teaspoon unrefined salt
A few turns of cracked pepper
Reggiano Parmigiano (parmesan) cheese, shaved or grated (optional)

Directions:
Cook pasta according to packet directions. I like to add a teaspoon of unrefined salt and a splash of olive oil to the boiling water that the pasta is cooking in to add flavour and prevent the pasta from sticking.

While the pasta is cooking, sauté garlic and bacon in olive oil in a large frying pan or cast iron pot until they are golden brown, stirring occasionally. Turn off the heat. Add in the egg yolks, cream, salt and pepper and stir to combine. Cover to keep warm.

Strain the pasta and add it to the sauce mixture in the frying pan or cast iron pot, stirring to combine so the pasta is well coated.

Serve in the same frying pan or cast iron pot or transfer to another serving dish if desired.

Top with a sprinkling of Reggiano Parmigiano (parmesan) cheese.
Serves 4.

Love Soulla  xx