Gluten Free Carbonara recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Spaghetti
½ cup chopped onion
1 cup chopped raw bacon
1 tablespoon vegetable oil
1 bunch asparagus, trimmed, cut 1 inch long on a bias
5 large egg yolks egg yolks, lightly beaten
½ cup grated Parmesan cheese
1 pinch Salt and black pepper to taste

Nutrition Info

529.8 calories
carbohydrate: 84.8 g
cholesterol: 187.4 mg
fat: 13.9 g
fiber: 2.9 g
protein: 16.8 g
saturatedFat: 4.2 g
servingSize: -
sodium: 363.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Cook pasta according to package directions.

  2. Meanwhile, in a skillet, saute onion, bacon and oil for approximately 5 minutes or until bacon is rendered and onions are translucent. Add the asparagus and saute for additional 3-4 minutes, then season with salt and pepper.

  3. Separately, in a large bowl, mix yolks with cheese. Add salt and pepper and set aside.

  4. Drain pasta and toss with bacon and asparagus mixture.

  5. With the heat off, fold the yolk mixture into the pasta and stir vigorously until the yolks thicken up and coat the spaghetti. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This take on a classic Italian pasta dish serves as an easy, delicious gluten free dinner! Try this scrumptious carbonara recipe with gluten free spaghetti flavored with crispy bacon, asparagus and Parmesan cheese.

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