Jem’s Gluten Free Eats

We are going to call this a “cheat’s” carbonara because this has really deviated from the traditional method of making a carbonara (and will probably upset a few Italians). But this creamy, smokey and cheesy adaptation of a much-loved pasta dish is so worth it.

Saying that, there does appear to be one thing which seems to discourage people from cooking carbonara and that is dealing with raw eggs in the pasta sauce. But trust me when I say this – it doesn’t take a lot of heat and power to cook an egg.

It is so so crucial to take your pasta off the heat before adding the sauce. If you don’t, instead of achieving a smooth creamy sauce, you will end up with scrambled eggs. And you don’t want that!

With your hot pasta and hot oil/meat fat, there will be enough heat to cook through your eggs. So don’t be afraid to give it a go – this recipe is far too good not to try!

SERVES 4

Ingredients:

• 1 tbsp olive oil
• 200g of bacon or pancetta (or, to spice things up, 100g chorizo and 100g bacon), chopped into small pieces
• 2 garlic cloves, crushed
• 2 eggs
• 120ml double cream
• 40g parmesan, finely grated
• 350g gluten free spaghetti

Method:

Using a fork, whisk together the eggs, cream and parmesan in a separate bowl until well combined. Season with black pepper and set aside.

In a large saucepan, heat your oil on a high heat. Proceed to add your bacon/pancetta (and chorizo, if using) into the hot pan and fry for approximately 10 minutes until cooked and crispy.

Meanwhile, cook your spaghetti (as per the instructions on the packet) in hot salty water. Once cooked al-dente, drain your pasta but reserve a few tablespoons of your pasta water.

Add the spaghetti, reserved pasta water and garlic to the saucepan with the bacon and stir until the spaghetti is coated in the oil and bacon fat.

Then take the saucepan off the heat (this is super important), and pour your sauce mixture into the pan. Using two wooden spoons, toss the pasta quickly in the sauce for a few minutes until well coated. Serve immediately with some extra parmesan and some fresh parsley.