Pasta Carbonara | 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.  

The recipe isn’t different but the problem was that most of the gluten free pasta available made it turn out pretty gross.  

Then we found Pad Thai GF rice noodles!  

And they worked  to make this pasta Carbonara awesome again.  

Rice noodles are a perfect 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!  And so easy, 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!

Course Main Course
Cuisine Italian
Keyword pasta carbonara, rice noodles
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

  • 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

Instructions

  1. First, start boiling a large saucepan of filtered water to cook the pasta.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon into serving dishes; sprinkle with a little salt; then add the crumbled bacon, extra Parmesan and parsley. Serve immediately.

Recipe Notes

The bacon is uncured Applewood smoked GF bacon free of antibiotics, preservatives, nitrates and nitrites.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

  1. July 4, 2014

    […] – pasta carbonara (from the blog – this does contain Parmesan so it is NOT dairy […]

  2. December 14, 2014

    […] Pasta Carbonara (gluten-free but it does contain Parmesan so not casein-free) […]

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