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.

1. 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!

2. i haven’t resolved the issue of what my last meal 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

3. Simlpy-gluten free
Gluten Free
Spaghetti alla
Carbonara Recipe

4. 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.
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.
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.

5. 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
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

6. Gluten Free
Spaghetti alla
Carbonara Recipe

7. 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.
A gluten free recipe that serves 2.
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