Did you know that traditional carbonara recipes often don’t contain cream? It’s amazing, isn’t it, that you can get a creamy sauce without actually using cream. Think about mayonnaise. It also doesn’t contain any dairy (if you make it yourself – who knows what they put in the jar). Egg yolks are amazing little things – they have so many properties, and when you whip them up with olive oil, they go all velvety and pale.
Unfortunately, carbonara has always contained cheese. So to make up for lack of the flavour this adds, I’ve added a little extra salt, a touch of paprika and some crushed garlic.
- 500g Pasta (I used gluten free macaroni)
- 400g bacon, trimmed and chopped (I used a smoked pork fillet)
- 3 egg yolks*
- 1 whole egg
- 1/4 cup olive oil
- 2 cloves of garlic, crushed
- salt and paprika to taste (I use smoked sweet paprika)
- chopped chives or parsley for garnish
- Put the pasta on to boil. In a blender (or use a small jar and a stick blender), place a pinch of salt, the egg yolks and olive oil. Whip up until nice and creamy, then add the final egg and whip once more.
- Fry off the bacon and garlic in a dash of oil in a large pan, adding paprika last of all.
- When pasta is cooked, drain and add to the bacon pan, and stir well. While still hot, but off the stovetop, add the egg mix, drizzling and stirring quickly so it doesn’t scramble. Season and garnish.
All kids love carbonara. I add grated zucchini (corgette) or baby peas (just pop them in the pasta pot when it is nearly cooked) when I feel they need a veggie hit. For adults, try steamed asparagus.
*keep your egg whites in a small container in the fridge (1-2 days) or freezer, then whip them up to add to your gluten free and dairy free cake mixes – it helps lighten them up.