Gluten free spaghetti carbonara with crispy bacon and chives
Silky carbonara of crisp bacon, eggs and parmesan over gluten free spaghetti, finished with chives. Proper comfort food in 20 minutes.
- Time25 min
- LevelMedium
- Costabout £1.70 a head
Ingredients
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Method
- 1
Cook the spaghetti in boiling salted water following the packet, usually 8 to 10 minutes. Save a mugful of the pasta water, then drain.
9 min - 2
While it cooks, heat the garlic oil in a large frying pan over a medium heat. Fry the bacon for 6 minutes until crisp. Turn off the heat.
6 min - 3
Beat the whole eggs, yolks, parmesan and plenty of black pepper together in a bowl.
- 4
Tip the hot spaghetti into the bacon pan, off the heat. Pour in the egg mixture and toss quickly with a splash of pasta water. The sauce should turn glossy and creamy, not scrambled.
- 5
Add more pasta water if it is too thick. Serve topped with chives and more pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.