Matt loves pasta. Spaghetti, lasagna, and macaroni and cheese? These three dishes alone could make this boy happy for a long, long time. Italy was his country of choice this time around, which, naturally, pleased Matt. We discussed various Italian dishes, both pasta and non-pasta, but the mention of bacon and spaghetti – two of his favorite things in the world – made spaghetti carbonara the choice for dinner tonight.
Truth be told, spaghetti carbonara is not among my favorite Italian dishes. It’s a bit on the rich and heavy side, in my opinion. As this was the case, I have not made spaghetti carbonara prior to this evening. Nevertheless, I sought out a recipe that was sure to please. Emeril saved the day! (Every Emeril Lagasse recipe I have followed has turned out beautifully!) I followed the original recipe pretty closely – it’s relatively straightforward and simple – and it was pretty darn tasty, if I do say so.
Matt enjoyed it a great deal. Of course, eggs, bacon, cheese, and spaghetti – what’s not to like?
Gluten-Free Spaghetti Carbonara, adapted from Emeril Lagasse
1/2 lb bacon, diced into 1/2 inch pieces
1 T chopped garlic
Freshly ground black pepper
1 lb gluten-free spaghetti, cooked until al dente (I used Tinkyada Pasta Joy Brown Rice Spaghetti)
4 large eggs, beaten
Salt to taste
1 c freshly grated Parmigiano-Reggiano
1 T chopped fresh parsley leaves
In a large saute pan over medium heat, fry the bacon until crispy. Remove bacon with slotted spoon or spatula and allow to drain on paper towels. Remove all but 3 tablespoons of the bacon fat from the pan. Add garlic and saute for 30 seconds, and season with pepper. Add back the bacon and pasta and saute for 1 minute. Season the eggs with salt. Remove the pan from heat and add eggs, stirring quickly, until eggs thicken but do not scramble. Add the cheese and taste; adjust seasoning as needed with salt and pepper. Garnish with parsley. Serves 4 generously.