Pasta Carbonara | Gluten-Free
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!
- 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
- 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.
The bacon is uncured Applewood smoked GF bacon free of antibiotics, preservatives, nitrates and nitrites.