Thursday, January 26, 2012

Gluten Free Pasta Carbonara

Gluten Free Pasta Carbonara

1 lb bacon, diced
3 eggs
3 tbs GF whipping cream
3 tbs bacon grease
2 lbs GF spaghetti
1/3 c freshly grated Parmesan cheese
1/3 c freshly grated Asiago cheese
  • Fry bacon until crisp.  Drain on paper towel and set aside.  Reserve 3 tbs for the pasta.  (A nice accompaniment to this recipe is a wilted lettuce salad, since you will have extra bacon grease.)
  • Cook pasta according to package directions; I always add a bit of olive oil to the cooking water to help reduce sticking.  Gluten free spaghetti in this volume seems to have an extreme tendency to get stuck into a big lump as it cooks.  I always check and stir it frequently, and come prepared with a fork and table knife handy to start separating the clumps as they cook.  
  • In a small dish, beat the eggs gently with a wisk.  Stir in cream.  Set aside.
  • When pasta is nearly done cooking, drain and rinse with cold water.  Return to cooking pot with a small amount of fresh water, just a skim of liquid on the bottom, 1/8" or so.  Stir in the bacon grease.  Cover and put on medium high heat.  Your goal here is to create a quick steam that will reheat the pasta without it over-cooking.  
  • When pasta is hot and steamy, stir in the egg and cream mixture, and cook until egg cream mixture is slightly thickened. Remove from heat.   
  • Stir in cheeses and bacon.
  • Serve.

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