Saturday, June 5, 2010

Rice Pasta Carbonara

Rice Pasta Carbonara
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Wonderful comfort food for chilly nights, or when you have a big appetite.

4 slices turkey or chicken bacon
1/2 onion, finely chopped
1 lb spaghetti rice pasta
3 eggs
2 tbsp rice milk
2 cloves garlic, minced
1 tbsp olive oil
1/8 tsp white pepper (or to taste)
½ tsp freshly ground sea salt (or to taste)

Cook the turkey bacon in a heavy skillet until starting to brown. Use water or a little olive oil to keep the bacon from sticking to the pan. Chop the bacon into small bite sized pieces and set aside. In the same pan, saute the onions in a little olive oil or water until tender. Set the onions aside with the bacon.

Cook the rice pasta as directed on package. Do not overcook the pasta or it may become mushy.
Meanwhile, combine the egg yolks, rice milk, and garlic, sea salt and pepper in a medium bowl and beat until well blended.

When the rice pasta is cooked, rinse under warm water to remove the starch, then return to the pasta pot and toss it with 1 tbsp of olive oil. Heat through. When hot, stir in the egg mixture and toss thoroughly until combined. Add the bacon and onions and toss again to coat. Serve immediately.

Serves 4

Optional: If you can tolerate dairy, sprinkle 1/2 cup of Parmesan cheese or shredded mozzarella over the pasta just before serving.

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