This version of pasta carbonara does the best job of pleasing one and all. Of course, regular pasta works just as well...but I just had to record what I did for the gluten free version because there was no compromise on taste!
- 2 16 oz. packages of brown rice penne pasta from Trader Joe's
- 1 lb. bacon, cut into small pieces
- 4 large cloves of garlic, minced
- 1 large white onion, diced
- 4 eggs
- 1 pint heavy whipping cream
- 2 cups shredded parmesan
- 3 cups thawed/warmed frozen peas
Cook the pasta to al dente according to package instructions.
Cook bacon in a heavy bottom pan or cast iron skillet until bacon is crisp. Drain and set aside with about 1 tbs. bacon grease left in pan. Add diced onion and minced garlic to the bacon grease, and sauté until onions translucent and carmelized. Set aside.
Meanwhile, beat eggs in a large bowl. Add whipping cream, and beat together.
When pasta is done, drain and place in large serving/mixing bowl. Drizzle the egg/cream mixture to hot pasta immediately, and mix well until fully incorporated. Add sautéed onion mixture and cooked bacon to pasta mixture. Incorporate peas and shredded parmesan, salt and pepper to taste, and mix well.
Add ins: Red pepper flakes, marinated grilled chicken, grilled eggplant or portbello mushrooms, sundried tomatoes, marinated artichokes...!
Nice enough for company, easy enough for a weekday supper with family. Enjoy!
