One of my fondest memories is when my partner and I were staying in a little village in the Tuscan region, called Vellano and enjoying a meal of creamy, cheesy pasta (gluten free of course), and Chianti whilst looking out across the hills towards the Ligurian Coast.
Whether you are in Italy or anywhere in the world, who doesn’t enjoy a meal of pasta and a nice glass of wine?
Traditionally Carbonara Pasta does not include cream (depending on who you talk to) but it does include eggs, bacon (or pancetta) and cheese. For this we have chosen to include cream to give it that extra creaminess, combined with the garlic and bacon – you will be fighting over who gets to lick the pan after its all eaten!
This is a simple but very tasty recipe.
4 rashers bacon diced (or pancetta)
1 large onion finely diced
3 large cloves of garlic grated
1 heaped tsp Maille wholegrain mustard
1 heaped tsp GF vegetable stock powder
1 packet of your favorite Gluten Free Pasta (or normal pasta)
2 eggs lightly beaten
Your favorite cheese grated (such as Pecorino, Parmesan, Tasty)
Cracked Pepper to taste
Fry onion, garlic & bacon in pan with olive oil until bacon is cooked
Add the cream, seeded mustard and veggie stock, reduce to simmer
Cook pasta in boiling water until cooked through
Once pasta is cooked, drain and return to saucepan, slowly add the egg mixture continually stirring until combined
Add creamy sauce to pasta and stir through
Serve with grated cheese and cracked pepper
Enjoy with your favorite wine!