Easy Gluten-Free Pasta Carbonara
One of our favorite dishes during the comfort food years before I had to nix gluten was pasta Carbonara. It is so decadent and creamy and wonderful. But it wasn’t that easy to make gluten-free pasta Carbonara.
The main problem was finding the right type of gluten-free pasta to use in the recipe. So many of the brown rice pastas just turn out pretty gross and mushy.
Then we found stir fry rice noodles! And they worked to make an awesome pasta Carbonara again. They don’t stick together and you can toss them in the cheese mixture without it turning to mush.
Even more exciting was discovering bionaturae organic gluten-free pasta made from non-GMO organic rice flour, organic potato starch, organic rice starch, and organic soy flour. I absolutely love using this organic pasta in so many dishes.
Or you could make a simple linguine dish tossed in olive oil and herbs for a really easy Meatless Monday dish. This bionaturae pasta really works so well in so many dishes. I absolutely love the texture. And it actually contains 5 grams of protein per serving.
It even holds up to baking in a casserole dish as well when cooked for about 5 minutes before adding in the other ingredients. I loved how it held up in this baked penne with bison.
So it was no surprise that it worked out so well to make this pasta Carbonara dish gluten-free. We used to use real bacon and render the fat. Then cook the garlic in the bacon fat before tossing in the pasta, parmesan and eggs. So decadent.
But now we have switched to natural turkey bacon. So you don’t really get any fat from it. Instead we just heat up some olive oil in a Dutch oven and cook the garlic in that about a minute before the pasta is done. You want to let the Dutch oven get hot so that when you remove it from the heat it will indirectly cooked the eggs and Parmesan cheese when added to the strained hot pasta.
Also, reserving some of the pasta water and adding it to the pasta mixture makes it nice and creamy. I usually reserve about a cup and add it until it is the creaminess I like (about 1/ cup usually works).
Then crumble on the bacon and extra Parmesan if you’d like. Sometimes if I’ve got parsley on hand I’ll sprinkle it on their, too.
Gluten-Free Pasta Carbonara
Decadent pasta Carbonara made with Parmesan cheese, bacon, egg and gluten-free Pad Thai rice noodles for a perfect texture!
- 8 oz GF spaghetti or linguine
- 1-2 tbsp olive oil
- 2 cloves garlic, pressed
- 3 strips GF turkey bacon, cooked
- 2 large eggs
- 1/2 cup Parmesan cheese, freshly grated
- Kosher salt, sea salt or iodized salt
- 1 tsp chopped fresh Italian parsley (optional)
Cook the turkey bacon and set aside. When cool enough crumble into smaller pieces.
Start boiling a large saucepan of filtered water to cook the pasta. Cook the pasta according to directions. Reserve some of the pasta water to add to the carbonara (about a cup).
Mix the Parmesan cheese and eggs together in a small bowl and set aside.
Add the oilive oil to a Dutch oven or large saucepan. Heat the olive oil over medium heat and add the garlic about a minute before the pasta is finished cooking. Remove from heat and add the freshly drained pasta and the egg and Parmesan mixture. Toss gently. Add in the reserved pasta water until nice and creamy (about 1/2 cup should work well).
Spoon into serving dishes; sprinkle with a little salt; then add the crumbled bacon, extra Parmesan and parsley (optional). Serve immediately.