Easy Gluten-Free Pasta Carbonara

Servings : about 4

Prep Time : 10 minutes

Cook Time: 10 minutes

Ingredients

9 oz gluten-free spaghetti or tagliatelle

4-6 strips of bacon

1-2 tablespoons fresh minced garlic

5 egg yolks

1 cup freshly grated parmigiano reggiano

1/4 cup heavy cream, room temperature

1 teaspoon black pepper

1/2 teaspoon dried parsley

salt to taste

1/2 cup reserved pasta water

In a small mixing bowl add the egg yolks, grated parmesan and the cream. Whisk together until thoroughly combined. Then, whisk in the black pepper and parsley.
Fry the bacon slices in a large skillet over medium heat until fully cooked and crispy. Transfer the bacon from the skillet onto paper towels and let cool slightly. Wipe some of the bacon grease out of the skillet, saving about one tablespoon of the grease for later. Chop the bacon slices into small pieces and set aside.
Bring a large pot of water to a boil. Salt the water generously and add in your pasta. Cook the pasta according to package instructions until al dente.
While the pasta is cooking add the minced garlic to the skillet with the reserved bacon grease and saute over medium-low heat until the garlic is just starting to turn golden brown. Reduce the heat to low.
Add the chopped bacon into the skillet with the minced garlic along with a splash of pasta water. Then, reserve a half cup of pasta water and drain the pasta.
Transfer the pasta to the skillet with the bacon and garlic, toss together gently with tongs to thoroughly combine. Remove the skillet from the heat.
Gradually pour in the egg mixture while tossing continuously to evenly coat the pasta with the sauce. Add in the pasta water a little at a time as needed to loosen up the sauce and reach desired level of creaminess.
Serve immediately topped with more grated parmesan and black pepper.