Pasta Carbonara #glutenfree

Pasta Carbonara with Rice Noodles

Pasta Carbonara

8 oz GF pad thai rice noodles
3 strips GF bacon
2 cloves garlic, pressed
1 large egg
1/2 cup Parmesan cheese, freshly grated
Kosher salt, sea salt or iodized salt
1 tsp fresh Italian parsley, chopped

Tip 1: I used Annie Chun’s Pad Thai GF rice noodles and uncured Applewood smoked GF bacon free of antibiotics, preservatives, nitrates and nitrites.

Tip 2: This is a fast and easy way to make a more traditional textured and decadent pasta Carbonara than I’ve been able to recreate with other types of GF pastas. It’s so yummy!

First, start boiling a large saucepan of filtered water to cook the pasta.

Meanwhile, cook the bacon in a 3.5-quart Dutch oven over medium heat until browned. Mix the Parmesan cheese and egg together in a small bowl and set aside.

Remove the bacon from the Dutch oven and set aside on a paper towel to drain the fat. Crumble when cool enough to handle. Remove the Dutch oven from the heat and add the garlic about 1 minute before the pasta is done.

The pasta will take 4 minutes to cook in the boiling water. Drain the pasta and add to the bacon fat and garlic in the Dutch oven. Toss with a pasta spoon. The pasta is sticky but won’t break when worked into the bacon fat. Add the Parmesan and egg mixture to the noodles. Toss and stir for 2 minutes to cook the egg, melt the cheese and evenly coat the pasta. Spoon into serving dishes; sprinkle with a little salt; then add the crumbled bacon, extra Parmesan and parsley. Serve immediately.

I found the original recipe for Spaghetti alla Carbonara from Tyler Florence on the Food Network.

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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