Gluten-free bacon carbonara and parmesan cheese
This Gluten-free Bacon Carbonara combines whole-wheat pasta, crispy bacon, and a creamy parmesan sauce for a nutritious twist on the classic Italian dish. Easy to prepare, it harmonizes rich flavours and satisfying textures, making it perfect for dinner.
Cook time 15 min
Prep time 5 min
Ingredients:
12 oz whole-wheat pasta8 oz bacon
1 tbsp butter
3 eggs
1 cup grated parmesan cheese
Indulge in a classic Italian favorite with a healthy twist! This Gluten-free bacon carbonara with whole-wheat spaghetti and parmesan cheese offers a delicious blend of flavors and textures, perfect for dinner. Loaded with crispy bacon, a creamy egg mixture, and savory parmesan, this recipe is a nutritious and satisfying option for those who need to avoid gluten.
Instructions:
- Bring a large pot of salted water to a boil.
- Crack the eggs into a medium-sized bowl and beat them well.
- Grate the parmesan cheese if not pre-grated, and add it to the beaten eggs, mixing thoroughly. Set aside.
- Add the whole-wheat pasta to the boiling water and cook according to the package instructions until al dente (firm to the bite). This typically takes 8-10 minutes. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat a large skillet over medium heat.
- Chop the bacon into small pieces and add to the skillet.
- Cook the bacon until it becomes crispy, stirring occasionally. This should take around 5-7 minutes.
- Once the bacon is crispy, remove it from the skillet and place it on a paper towel-lined plate to drain any excess grease.
- Lower the skillet heat to low and add 1 tbsp of butter to the bacon fat in the skillet, allowing it to melt.
- When the pasta is done, transfer it directly to the skillet with the bacon fat and butter, ensuring it is well-coated. If the skillet is too small, transfer everything to a larger mixing bowl.
- Slowly pour the egg and cheese mixture over the hot pasta, tossing continuously to prevent the eggs from scrambling. If necessary, add a little of the reserved pasta water to create a creamy sauce.
- Once the sauce is creamy and well-coated on the pasta, gently fold in the crispy bacon pieces.
- Season with freshly ground black pepper to taste and, if desired, a pinch of salt. Be cautious with the salt, as bacon and parmesan are already salty.
- Transfer the Bacon Carbonara to serving plates.
- Garnish with additional grated parmesan cheese and chopped parsley if desired.
Your Gluten-free bacon carbonara with whole-wheat spaghetti and parmesan cheese is now ready to be enjoyed. The combination of crispy bacon, creamy egg mixture, and parmesan cheese creates a delicious and heartwarming meal. Serve immediately and relish every bite while it's warm and full of flavor!
Gluten-free bacon carbonara and parmesan cheese FAQ:
Cook the whole-wheat pasta according to the package instructions, which typically takes about 8-10 minutes until al dente.
Yes, you can substitute parmesan with pecorino romano or nutritional yeast for a dairy-free option, keeping in mind that this may alter the flavor profile.
For a vegetarian version, consider using mushrooms, smoked tempeh, or a plant-based bacon alternative to mimic the flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or olive oil to maintain creaminess.
If the sauce is too thick, gradually add some of the reserved pasta water while tossing to achieve a creamier consistency.
Tips:
- Ensure your whole-wheat pasta is gluten-free by checking the packaging label.
- Cook the bacon until it’s crisp for the best texture and flavor.
- Remember to reserve some pasta water to help emulsify the sauce if needed.
- Mix the egg and cheese mixture away from direct heat to avoid scrambling the eggs.
- Serve immediately to enjoy the creamy texture while it's fresh.
Nutrition per serving
5 ServingsCalories 460kcal
Protein 30g
Carbohydrates 24g
Fiber 2.81g
Sugar 0.63g
Fat 27g
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