Nona’s Gluten Free Pasta Carbonara

Spend two minutes around me and you’ll begin to understand that I’m Italian to my core. As if my hand gestures, loud voice, and spicy attitude weren’t enough to clue you in, my love of Italian cuisine is limitless. So, when I’m feeling like I need a comfort food dinner that’s an ode to my family heritage I bring out the show-stopping, crowd-pleasing, Nona’s Pasta Carbonara. It’s my version of bacon and eggs for dinner! Salty, smoky, creamy, and indulgent all in the same bite. This recipe is like stepping into my grandmother’s kitchen, and it’s even gluten free. So take a bite out of this pasta next time your’e wanting a sense of old world nostalgia or simply to try something new.

Carbinara

 

Nona’s Gluten Free Pasta Carbonara
 
Prep time
Cook time
Total time
 
Serves: 6 Hearty Servings
Ingredients
  • 1 bag of Trader Joe’s brown rice/quinoa gluten free spaghetti (any spaghetti you like will do)
  • ½ cup frozen peas
  • 4 slices of bacon, diced
  • 3 garlic cloves, pressed
  • 2 eggs, organic and free range
  • ¾ cup grated real parmigiano reggiano cheese
  • a few turns of ground black pepper to taste
  • ½ tsp red pepper flakes
Instructions
  1. There are three things going on at once. Quite the quick meal however does require multi-tasking...
  2. Bring a big pot of water, salted to a boil.
  3. Place dried gluten free pasta into boiling water in pot and cook for about 8 minutes, or until al dente.
  4. While pasta is cooking...In a separate large saucepan (big enough to eventually toss all of pasta in), place diced bacon slices. Render bacon until cooked then place pressed garlic into pan in addition to frozen peas. Cook down for a few minutes.
  5. In a separate bowl, whisk together parmigiano reggiano cheese with two eggs until mixed thoroughly. set aside.
  6. Once pasta is al dente, drain it in a colander, reserving about ½ cup of pasta water for later.
  7. Throw drained pasta into saucepan with bacon, garlic, and peas. Toss until coated with mixture.
  8. Take pasta and sauce off burner for the next step.
  9. Once pasta is off the burner but still warm, slowly pour to egg and cheese mixture over the pasta, turning the pasta until it is fully coated. The reason the cheese and egg mixture is poured while pan is off the burner is to avoid scrambling the eggs. The residual heat will cook the eggs this way without scrambling them, thus creating a beautiful creamy sauce. Add some of the reserved pasta water too to perfect this sauce!
  10. Sprinkle with a few turns of freshly ground black pepper. Garnish with chopped parsley!
  11. Bon Appetito e Bon Provecho!