While we are moving, I’m making a lot of toss together recipes to use up the strange, unusual and peculiar things that exist in a food bloggers pantry.
Since my time to cook is short, this gluten-free Pasta Carbonara is one of those go to meals. The protein in this meal comes from some of those amazing eggs I love, accompanied by grass-fed, no nitrate bacon from a local farm.
The magical sauce is incredibly easy. The starch from the pasta water thickens the eggs into a glossy sauce on the pasta, right in the same pot.
Accompanied by frozen baby peas and a green salad on the side, this dinner was on the table in a half hour.
I always use two pounds of pasta for our family of four. Since two are teenagers, we have 4 adult appetites here. Bonus is having lunch ready for the next day. This time, I only had one pound of corn fettucini and one of brown rice spaghetti in my pantry, feel free to sub in two pounds of your favorite.
- 2 pounds of pasta- I used one of corn fettucini and one of brown rice spaghetti. just to use up what I had on hand
- 4 ounces of bacon
- 1 small onion- diced
- 1./2 cup walnuts- chopped
- 1 12 oz bag of baby peas
- 2 eggs beaten well
- 1/2 teaspoon black pepper or more to taste
- Grated Parmesan cheese if desired.
- Cook pasta according to the package directions in salted water.
- Drain, saving 2 cups of the cooking water.
- While the pasta is cooking, brown the bacon in a skillet
- Add the onion, cook till softened.
- Add the chopped walnuts
- Once the pasta has drained. return the pasta to the pot over low heat.
- Add the contents of the skillet and the bag of peas.
- Stir well.
- Add the eggs and one cup of the pasta water to the pasta. DO NOT beat them together or you will have scrambled eggs on your pasta.
- Allow the eggs to coat the pasta and form your sauce.
- If the mixture is too firm and sticky, add the remaining water a 1/4 cup at a time.
- Continue to cook till the peas are bright green and hot.
- Add salt and pepper to taste.
- Serve with parmesan cheese if desired.