Bacon, eggs, smoked gouda and pasta come together to create a delicious and easy meal in under 30 minutes.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 bands Thick bacon, cut into bite-size pieces
- 6 ounces, weight Gluten-free rotini pasta, or your favorite pasta
- 4 Egg yolks
- 2 whole Eggs
- ½ cups Grated Smoked Gouda
- 1 tbsp Oil (avocado or olive oil works best)
- Salt and pepper
Preparation
Place a large skillet on the stove and turn the burner to medium. Put the bacon in the pan while it heats up.
Meanwhile, fill a medium saucepan halfway with water and add a few pinches of salt. Place it on another burner and turn it to medium-high.
Stir the bacon every few minutes until it has shrunk and darkened in color. Remove it when the bacon is done to your cooking preference (I love crispy bacon in my carbonara, but many people prefer it on the chewy side). Remove the bacon from the skillet, set aside and lower the burner to low.
Once the water is boiling, add the pasta and cook until al dente, following the instructions on the box/bag.
While the pasta cooks, combine the egg yolks, eggs and Smoked Gouda in a bowl and set aside.
When the pasta is al dente, drain it, reserving about 1 tablespoon of water and set aside.
Turn the burner with the pan to medium heat and add oil and bacon to it. Add pasta and reserved pasta water. Mix well to coat the noodles. Add the egg and cheese mixture and stir constantly until the cheese melts and the eggs start to cook. This will form a thick, creamy sauce.
Remove the pan from the heat and season with salt and pepper to taste. Serve hot.
