I love the flavors in carbonara! Before I went gluten-free, I used to cook carbonara a lot. The pages in my Rachael Ray cookbook are stuck together from cooking her carbonara recipe so much. This carbonara recipe is my take on Rachael Ray's recipe, with amped up flavors and gluten-free ingredients. It's as good as I remember in my pre-gluten-free days and, of course, As Good As Gluten!
·½ lb gluten-free spaghetti noodles (I use Tinkyada Brown Rice Spaghetti Noodles)
·4 slices bacon, chopped
·2 tsp minced garlic
·¼ red pepper
·½ cup dry sherry
·2 egg yolks
·½ cup frozen peas
·½ cup shredded Parmesan cheese
·Salt and pepper
·Handful of chopped parsley to garnish
Bring a pot of water to a boil. Salt the water and add gluten-free spaghetti noodles.
In a skillet, heat EVOO over medium heat. Add chopped bacon and cook until bacon is about 2 minutes from being done. Add garlic and red pepper, and cook for 2-3 more minutes. Deglaze the pan with the dry sherry, stirring for 1 minute to soak up the pan drippings.
In a small bowl, lightly beat 2 egg yolks. Add a ½ cup of the pasta cooking water to the eggs (this prevents the eggs from scrambling when they are later added to the pasta).
Add frozen peas to the boiling water with the pasta, for the last 3-4 minutes of the pasta's cooking time. When the pasta is cooked to al dente, drain the remaining water.
Add the pasta and peas to the skillet with the bacon. Over medium heat, add the beaten eggs and stir constantly for 2 minutes. Season with salt and pepper and stir in Parmesan cheese. Serve immediately with a green salad.
Recipe inspired by Rachael Ray Classic 30-Minute Meals Cookbook