Gluten-Free Spaghetti Carbonara Recipe
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My favorite part of spaghetti carbonara is the generous dose of freshly ground black pepper, said to represent flecks of coal ( the “carbone”) that would drop off Italian miners’ clothes into the pasta while they were making it over a campfire. For a truly authentic version, use guanciale, cured pork jowl, instead of bacon. Flecks of coal are optional.
Click here to see Recipe SWAT Team: Pasta Dishes.
- ½ pound of bacon, cut into ½-inch pieces
- 1 pound of Royal Harvest quinoa-corn (or other gluten-free) spaghetti
- 2 tablespoons unsalted butter
- 4 eggs, beaten
- ½ cup Parmigiano-Reggiano, grated, plus more for garnish
- ½ cup Pecorino Romano, grated
- Plenty of coarsely ground black pepper
Heat a medium-sized iron skillet over medium heat and fry the bacon until completely rendered and crisp, about 15 minutes. Remove from skillet using a slotted spoon and transfer to paper towels.
Cook spaghetti according to box, drain, and return to pot. Add butter and stir until spaghetti is well-coated. Slowly alternate adding the beaten eggs and grated cheeses, stirring constantly, until thick and creamy. Add bacon and pepper, toss to combine, garnish with a generous sprinkle of Parmigiano-Reggiano and serve immediately.
Low FODMAP spaghetti carbonara (gluten-free)
Spaghetti carbonara is a real Italian classic. When I was on my holiday in Italy at the end of July, I ate a gluten-free spaghetti carbonara in a restaurant and I realised that I never made this dish myself. So it is about time for a low FODMAP spaghetti carbonara!
Luckily you don’t need to adapt the original recipe much to make it low FODMAP. Italian recipes are known for their simplicity and pure ingredients. It always amazes me how Italians can make a fantastic dish with only a few ingredients. In Rome, I once ate pasta cacio e pepe. Literally translated this means cheese and pepper and that are the only ingredients in the pasta. The best pasta I ever ate. That was I lesson that I have never forgotten: you don’t have to stuff your dishes with many different ingredients to make something good. A few ingredients often suffice.
Will you let me know if you have made my low FODMAP spaghetti carbonara? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
Easy Low Carb Spaghetti Squash Carbonara Recipe
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One of the markers of fall is all the fresh squash everywhere, and spaghetti squash is the best kind for so many reasons. It simply more versatile than any of the varieties out there, because it can replace pasta so effortlessly. It can take on any flavors you like, making the possibilities with it just endless. You can even twirl it around your fork like spaghetti, hence the name. It truly is my favorite kind of squash. And, spaghetti squash carbonara is my favorite way to make it.
If you haven’t made low carb spaghetti squash to replace pasta before, it’s actually much simpler than it looks. The most challenging part is cutting it open, since the skin is very hard prior to cooking. A sharp knife is crucial here!
Otherwise, don’t be put off by how long spaghetti squash takes to cook in the oven. The time is all hands off! If you’ve got a busy evening with other things to do besides cooking dinner (um, who doesn’t?), spaghetti squash is a great option. You can pop it in there and go do something else while it cooks. I first learned to do it from The Kitchn, though I’ve since tweaked the method to use a lower oven temperature because I found it cooks more evenly that way. Once enough time has passed – usually about 35 to 40 minutes at 375 degrees with my method – it’s all a breeze from there. Use a fork to pull out the spaghetti-like strands, and at this point it’s a blank canvas for any pasta dish you want to make low carb.
At the moment, that’s spaghetti squash carbonara at our house.
This creamy bacon spaghetti squash carbonara recipe is savory enough to work equally well as a main dish or a side dish. You can even throw some chicken in there for additional protein if you’re so inclined. Although it’s gluten-free, grain-free, and low carb, it doesn’t taste that way at all. If you’re looking for a satisfying dinner, trust me – this is the one.
My first attempt at making the carbonara sauce involved simmering, which ended up scrambling the egg. What a disaster, needless to say. Don’t make my mistake! This time, I let the heat of the squash noodles thicken the sauce, which turned out much better.
Now it’s all smooth, creamy, and everything a carbonara dish should be – except without all the carbs. Yes, I’ll be making this spaghetti squash carbonara again and again…
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 Gluten Free Spaghetti all Carbonara recipe. (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!
I haven’t resolved the issue of what my last meal would be 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 deep one the larger the surface area, the faster the water will boil and a covered pot will hold the heat better. 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.
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.
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.
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?
Click here to see my cooking demonstration of this recipe on Daytime TV!
What Kind of Noodles To Use
The most fabulous part about this keto carbonara is that it tastes equally as incredible with zucchini noodles as it does with a gluten free pasta (or traditional pasta). Of course, you could also use my highly rated egg noodles too. My family really enjoys this brand of organic gluten free pasta even though it is not within the range of keto macros, although it could be considered low carb (remember low carb usually is in the 50g-100g per day range). In the recipe card, I will tell you how to adapt the recipe for either noodle option!
Spaghetti carbonara. It's a dish that most people have tried and many home cooks whip up in their kitchens, covering spaghetti or fettuccine noodles with lashings of cream and bacon pieces. As with many popular dishes, spaghetti carbonara has been Anglicized and what typically gets hocked as being traditional is anything but. If you're looking for the creamy, commercialized white congealed mass many food brands and restaurants pass off as carbonara, then you'll be disappointed.
During my one foray to Italy, there were three things I needed to eat in order to consider my trip a success: pizza, pasta and gelato. On my first night in Italy, I ordered a plate of spaghetti carbonara and practically devoured it along the banks of one of Milan's rivers just before midnight. The most memorable thing about this pasta dish as the guanciale: seductive, fatty unsmoked bacon made from pig's cheeks.
The best thing about guanciale is the flavor it carries. It tastes slightly smoked, when all the fat renders it melts in your mouth and it adds much more panache to carbonara than pancetta could ever hope to. This recipe only uses six ingredients and there's not an ounce of cream in sight. Just how the Italians eat it.
How to Make Carbonara
I make my carbonara with a few pantry staples:
- Spaghetti noodles
- Olive oil
One of the most important parts of this dish is, of course, the spaghetti noodles. You want to make sure they are cooked al dente.
Here’s what you’ll need for this AIP Pasta Carbonara:
- zucchini – the magical ingredient that is blended into a creamy sauce
- apple cider vinegar – adds a slightly acidic taste to the dish and cuts some of the richness of the bacon
- yellow onions and garlic – sautéed in olive oil to add a classic base of flavor to the dish
- dried thyme, sea salt and extra virgin olive oil
- turmeric – a pinch is all you need to give this sauce that characteristic yellow colour in lieu of egg yolks (totally optional)
- tapioca starch – used to thicken the sauce
- cured pork – guanciale, pancetta or bacon (ensure these are AIP-compliant – cured only with salt)
- AIP-compliant pasta – try my AIP hand-rolled pasta or buy this AIP sweet potato/cassava pasta or cassava pasta
To make this dish, boil your pasta as per instructions and set aside. In a large skillet, sauté the onions, garlic and zucchini in olive oil with the salt and dried thyme. Once soft, add these ingredients to a high powered blender along with apple cider vinegar, water, tapioca starch and turmeric. In the same skillet, add your cured pork or bacon and sauté until crispy. Return sauce to pan on low heat, add pasta and stir consistently. The tapioca starch will cause the mixture to thicken some more. Remove from heat and serve warm. If you’ve reintroduced black pepper into your AIP diet, it’s a great and classic topping to this dish.
Vegan or vegetarian? Try subbing the pork with some sautéed portabello mushrooms!
If you try this AIP Pasta Carbonara recipe I would love it if you would give the recipe a star rating and review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Gluten-Free Spaghetti Squash Carbonara
1 large spaghetti squash, halved lengthwise and seeded
1/4 cup extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1 cup water
4 strips bacon, cut into 1-inch pieces
4 large egg yolks, beaten
1/2 cup finely grated Pecorino Romano cheese, plus more for serving
3 tablespoons freshly chopped chives
Heat the oven to 400 degrees.
Drizzle oil into the flesh of the squash and season liberally with salt and pepper. Place into a baking dish cut-side-down, then add water to the dish. Roast until squash is tender but not mushy, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Use a fork to scoop out the squash into long, spaghetti-like strands.
In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Add the squash and toss to coat with the fat. Remove from the heat and, while stirring constantly to prevent scrambling, add the egg yolks, cheese and chives. Once the squash is coated with the yolk mixture, season with salt and a generous amount of black pepper. Drizzle with a little more olive oil and sprinkle with additional cheese. Serve immediately.
- 5 teaspoons olive oil
- 4 shallots, diced
- 1 large onion, cut into thin strips
- 1 pound bacon, cut into strips
- 1 clove garlic, chopped
- 1 (16 ounce) package fettuccini pasta
- 3 egg yolks
- ½ cup heavy cream
- ¾ cup shredded Parmesan cheese
- salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.