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.