Introduction: Chicken and Bacon Carbonara - Gluten Free

Cheesy carbs! What more can I say! However if you have a gluten allergy or celiac disease, cheesy carbs can turn into a disaster for your belly really fast. Fortunately, Barilla makes some good gluten free pasta. Unfortunately, it is still hard to find a cheese sauce recipe that doesn't use flour as a thickening agent in the sauce. Carbonara sauce is a great and almost tastier alternative to traditional alfredo sauce. The main sauce ingredients include eggs, cheese, and milk. No gluten here but all the wonderful taste!

Step 1: Ingredients and Tools

Ingredients

  • 4 slices of bacon
  • 2 chicken breasts
  • 1/2 box of gluten free spaghetti noodles
  • 2 whole eggs
  • 2 egg yolks
  • 1 cup shredded parmesan cheese
  • 1/4 cup milk or cream
  • 1 Tablespoon olive oil
  • 1/4 cup diced onion
  • 1 Tablespoon diced garlic
  • 1/4 cup diced red bell pepper
  • 1/2 cup sliced tomatoes
  • 1/4 cup pasta water
  • Ground pepper to taste

Serves 4

Tools

  • Large frying pan or wok
  • Cutting board
  • Knife
  • Pot
  • Medium-large size mixing bowl
  • Stirring utensil
  • Colander or strainer
  • Whisk
  • Baking sheet
  • Aluminum foil

Step 2: Chop Chop Chop

Prepare your veggies

  • Slice your 1/2 cup of tomatoes.
  • Dice your 1/4 cup bell peppers.
  • Place them on a greased foil covered baking sheet.
  • Put the baking sheet in the oven on broil making sure to monitor them.
  • Dice your 1/4 cup of onion and set aside.

Prepare your meat

  • Cut your bacon into thin strips about 1/4 x 1/2" and set aside.
  • Cube your chicken breasts and set aside.

After your tomatoes and red peppers have a nice roasted coating, remove them from the oven and set aside.

Step 3: Start Cooking

  • Pan fry your bacon on medium heat until crispy. Using a slotted or mesh spoon, remove the cooked bacon and set aside leaving the bacon grease.
  • Cook the garlic and onion in the remaining grease on low-medium heat.
  • After the onion has begun to get a little caramelized add the cubed chicken to the pan and fry on medium-high heat until the chicken starts to brown on the outside.
  • Turn heat to the lowest setting and return bacon to the pan.
  • Remove tomatoes and peppers from the baking sheet and mix in with the chicken.

Step 4: Start Noodles and Sauce

  • Fill a pot with water and 1 tablespoon of olive oil and bring to a boil on high heat.
  • While waiting for water to boil, put your two whole eggs and two egg yolks in a mixing bowl and whisk together.
  • Once water boils put your gluten free noodles in the pot and cook by following the package instructions.
  • Strain noodles but reserve some of the pasta water.
  • Slowly pour noodles into the egg mixture while stirring them together quickly. This is a very important step. You need to mix them together quickly to help prevent the egg mixture from becoming cooked scrambled eggs from the hot noodles.
  • After the noodles and eggs have been mixed, stir in a 1/4 cup of the reserved pasta water.

Step 5: Combine Pasta Mixture With Meat and Add Cheese

  • Quickly transfer the noodle mixture to the pan of chicken and stir together.
  • Stir in 1/4 cup of milk and turn up the heat to medium-high.
  • Stir in your shredded parmesan cheese.
  • Continue to mix until the cheese begins to melt and the mixture become creamy.

Step 6: Enjoy Your Delicious Meal!

You can still enjoy a delicious pasta meal without any gluten! Give it a try!

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Bio: My name is Kellie and I'm a physicist with a passion for crafting! I love learning new skills and making things. Some of my ... More »
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