Gluten Free Spaghetti alla Carbonara Recipe

by Carol Kicinski on March 2, 2012

Post image for Gluten Free Spaghetti alla Carbonara Recipe Hungry? With 5 ingredients (and I do mean 5 – not 5 plus salt, pepper and olive oil – but 5!) and about 15 minutes or so I can make you one of my all-time favorite gluten free recipes. Seriously good and seriously simple. In fact, I was wondering the other day if this was too simple for some purposes.

I was asked “If you were being executed at dawn, what would you request for your last meal?” The first thing that popped into my head was this recipe Gluten Free Spaghetti all Carbonara. (And yes, my last meal would be gluten free – gluten is not my friend, why would I spend my last night on earth with something that is not my friend?) But then I thought that if someone was executing me at dawn, why should I make it easy for them to prepare my last meal? Shouldn’t I make them work for it? Shouldn’t it be expensive, and time consuming and difficult? I mean really!

I haven’t resolved the issue of what my last meal would be yet; hopefully I have time for that. To be honest I think I would probably just request an enormous bottle of tequila because I am not sure I want to face a firing squad stone-cold sober.

But back to this recipe, it is a classic for a reason. Some say the origins of this recipe is that Italian coal miners would whip it up when then got done with their long, hard day’s work in the coal mines. I can understand why; it is quick, filling and it is just so good! I could eat this for dinner, breakfast or lunch. And it is the perfect thing to whip up after a night on the town, when you get home and are hungry (I don’t know why but I always come home from parties hungry!) and tired and possibly in need of a little comfort.

I have tweaked the classic recipe a little to make it easier and even faster. When you want to cook pasta fast, use a large wide pan with a cover instead of a deep one; the larger the surface area, the faster the water will boil and a covered pot will hold the heat better. Use just enough water to cover the pasta and I like to use the organic brown rice spaghetti from Pastariso – it cooks faster than most gluten free pastas, retains its texture (doesn’t get mushy) and I think the brown rice variety is the perfect backdrop for the sauce.

One of the problems people experience when trying to make the Carbonara sauce is that the eggs scramble, creating a lumpy sauce. To keep this from happening, whisk the egg yolks with the cream and half the cheese then add a small ladleful of the hot pasta water and whisk it in, this will “temper” the mixture and keep the eggs from scrambling when finishing the sauce.

Finally I use thick slices of pepper bacon – Carbonara just cries out for pepper and this way the pepper flavor runs through the dish, doesn’t just “sit on top”. It also helps me keep this recipe to just 5 ingredients. If you can’t find pepper bacon just use regular bacon and add freshly ground black pepper.

This recipe is for two people but if you want to increase or decrease the recipe here’s a simple ratio for you – for each person use ¼ pound gluten free pasta, 2 slices of bacon, 2 egg yolks, ½ tablespoon of cream and ¼ cup grated parmesan cheese.

Personally I could easily polish off this whole batch, eaten right out of the skillet, maybe even still standing over the stove. Because YES, it is that GOOD!

I haven’t ruled this recipe out yet as a final meal request. I’m still thinking it all through. But let me ask you:

If you knew it was your last meal on earth, what would YOU request?

Gluten Free Spaghetti Alla Carbonara

Gluten Free Spaghetti alla Carbonara Recipe

Ingredients

8 ounces Pastariso organic brown rice Spaghetti
4 slices thick cut pepper bacon, cut into ¼ inch slices
4 large egg yolks
2 tablespoons heavy cream
½ cup grated parmesan cheese

Directions

Bring a pot of water to a boil and add the spaghetti. Cook spaghetti for 6 – 8 minutes or until al dente (cooked so as to be still firm when bitten). While the water is boiling, cook the bacon pieces in a large skillet over medium-high heat until the bacon is crispy. Do not drain off the bacon fat. Keep warm.

Whisk the egg yolks with the cream and half the cheese. When the pasta is done, add about 2 or 3 tablespoons of the hot pasta water to the egg mixture and whisk. Drain the spaghetti and add it to the skillet with the bacon. Stir the spaghetti so that it absorbs the bacon flavor. With the skillet off the heat, pour the egg mixture into the skillet and stir quickly. Serve immediately with the remaining parmesan on the side.

Servings

A gluten free recipe that serves 2.

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Categories:    Main Dishes

{ 16 comments… read them below or add one }

Kate St. pierre March 2, 2012 at 6:42 pm

omg I just did this for dinner tonight (eating it right now) Its so good and goes great with some white wine. Thanks carol you make gluten free so easy and good

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Carol Kicinski March 3, 2012 at 7:51 am

Thank YOU Kate! Glad you enjoyed it as much as I do!

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Megan March 3, 2012 at 11:32 pm

I love spaghetti so much! It’s my weakness! This sounds like something we all will enjoy!

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Carol Kicinski March 4, 2012 at 9:15 am

Thanks Megan, enjoy!

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InTolerant Chef March 4, 2012 at 5:04 pm

Its such a delicious recipe indeed! Yummo!
If I had to choose my least meal, I would have hot crusty bread, donuts, croissants, pasta, garlic bread etc, all glutenFULL! I figure I might as well WANT to be put out of my misery :)

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Carol Kicinski March 10, 2012 at 6:58 am

Hahahaha – ok so you are going in the other direction! I can see that.

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Alisa March 6, 2012 at 7:33 pm

Oh Carol, how you tease with amazing recipes! I so need to make this, it looks like a big dairy-free challenge, but bacon makes everything amazing, right?

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Carol Kicinski March 10, 2012 at 6:57 am

Thanks Alisa – I will have to give thought to making a dairy free version. Just for you!

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Kim (Cook It Allergy Free) March 6, 2012 at 7:56 pm

Are we really just sisters from different mothers? I make a similar version of this all of the time. The kids adore it and every bite gets eaten. The last couple times I made it, I chopped some chard really small and stirred it in to add a little bit of green. Told the kids it was basil and they gobbled it up. I love your version and I think this is dinner for us tonight now!! Great idea!

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Carol Kicinski March 10, 2012 at 6:56 am

Thanks Kim and I really do think we are! Genius about the chard – I love your devious mind:)

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Kim (Cook It Allergy Free) March 6, 2012 at 7:57 pm

PS So excited to see that I did not go to the naughty box this time. LOL

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Carol Kicinski March 10, 2012 at 6:55 am

YAY! I guess our “free Kim from the spam” campaign is working!

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Tania@APerfectPantry March 7, 2012 at 4:58 am

This looks perfect, and so simple to make

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Carol Kicinski March 10, 2012 at 6:53 am

Thank you Tania, we love it!

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JB March 10, 2012 at 12:26 am

I’m trying this today!

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Carol Kicinski March 10, 2012 at 6:45 am

Enjoy JB!

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