*There are potential bacterial risks associated with consuming raw egg. Do not consume if you are pregnant or nursing. Consume raw egg at your own risk, and always ensure that it has been thoroughly heated. The extra egg yolk in the photo is just for creative appearances.
Carbonara is one of my all-time favorite me-time meals. I never make it for a crowd, just for myself when I’m curling up in front of the TV. It’s incredibly indulgent and satisfying. I love the creaminess of the egg mixed with the fat of the pork, and of course a ton of black pepper. I use bacon or prosciutto when I make carbonara, instead of the traditional pancetta, because I often have difficulty finding an allergy-safe pancetta. Pancetta is often kept behind the deli counter and sliced to order, which can be problematic due to cross-contact on the meat slicer with cheese or lactose. I just pick up some bacon (avoid the maple or different smoky flavors in favor of a plain, low sodium bacon) or packaged sliced prosciutto instead.
Free from: peanuts, nuts, dairy, soy, fish, shellfish
Alternatives: you can easily swap the wheat pasta out for your preferred allergy-safe brand of gluten-free spaghetti
2 slices of bacon or pancetta, chopped
1 clove of garlic, finely chopped
2 tsp olive oil
2 servings cooked spaghetti a nido + 1/4 cup of the pasta water
1 large egg
1/4 tsp ground black pepper
salt to taste
nutritional yeast flakes, to taste
Brown the bacon in a pan. Do not drain the fat, and add 2 tsp of olive oil and the garlic. Cook until the garlic is fragrant and softened. Add the cooked spaghetti and pasta water and swirl it around to pick up all the brown bits from the bottom of the pan. Turn the heat down to medium low. Crack the large egg into a bowl and whisk it up. Pour it over the spaghetti and quickly toss it around to coat all the pasta and cook the egg, without allowing it to curdle. It should turn creamy and opaque. When it’s well coated and still hot throughout, transfer into a bowl and top with plenty of black pepper, and nutritional yeast.
Makes 2 servings