Fattening alert. If you are looking for weight-loss and low calorie, this is not your dish. Carbonara is an Italian pasta dish that is a play on bacon and eggs. Whenever I say we are having an Italian breakfast, everyone knows to save their calories for this dish. I am so thankful for Quinoa pasta for making this dish a reality again. I have heard some people are having trouble finding it. This is news to me, because we have it here in California at Sprouts, Whole Foods, Albertsons and even Walmart. If you don't, then you can order it online. I don't work directly with this company, but I know walmart sells it online here in packs of 12. I cannot rave enough about this pasta. Everyone in our house loves it. No one can tell it is gluten free and it is packed with protein. What are you waiting for? This dish is pure comfort food and should be saved for a special occasion, or a stormy Winter day. I absolutely love the recipe. So tasty, fairly simple to make. Enjoy!
Gluten Free Carbonara
adapted from allrecipes.com
1 TBSP olive oil
1 sweet onion, chopped
1 pound pancetta, chopped
6 cloves garlic, minced
2 (8 ounce) Quinoa Gluten Free Fettuccini pasta
4 egg yolks
1/2 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Parsley for garnish
Heat olive oil in a large heavy saucepan over medium heat. Saute sweet onion and garlic until softened.
Stir in pancetta, and cook until it is evenly browned.
Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6-8 minutes or until al-dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the pancetta mixture over the pasta, then stir in the egg/cream mixture.
Season with salt and pepper and garnish with parsley.