I’m a bit of a carb addict and much to my chagrin, I have a gluten intolerance – luckily, there are a number of delicious gluten-free pastas that taste just as good, if not better than regular wheat pasta. GF pasta has become a staple in our household, and provides another great opportunity to utilize local, seasonal vegetables.
Pasta Carbonara Americana
1 package gluten free or regular pasta
4-5 cloves garlic, pressed or finely chopped
6 slices bacon (chopped after cooking)
4 seasonal tomatoes (roma or heirloom), roughly chopped
1 cup fresh or frozen peas
2 eggs
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½ cup grated cheddar cheese
Salt and pepper
Bring a large pot of salted water to boil. Salt water generously, add pasta, and cook per package directions.
Meanwhile, heat a large sauté pan over medium heat. Add bacon and sauté for five minutes (flipping half way), or until fat is rendered and bacon is crisp. Remove bacon from pan, then add garlic and sauté for 30 seconds to a minute. Reduce heat to low, then add tomatoes and peas to allow them to slowly cook while maintaining a crisp texture.
Whisk eggs and cheese together and season to taste with salt and pepper. Drain pasta when it’s done and rinse well with cold water. Transfer pasta to the sauté pan, add chopped bacon, and thoroughly combine with tomatoes, peas & garlic. Keep stirring the pasta continuously, and slowly pour in the egg and cheese mixture. Continue to stir over low heat until eggs thicken into a sauce. Remove from heat and serve, garnished with fresh ground pepper.
Serves 4
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