20 Min Gluten & Egg Free Pasta Carbonara
Pasta Carbonara can be simple to make on any day! With this gluten-free lighter version you can have dinner on the table in under 30 mins. I cut out the egg and I only used 5 main ingredients. It is lighter and still just as tasty! If you enjoy a simple plate of pasta, this is the recipe for you. You could substitute any pasta to make this still just as wholesome.
For this recipe you will need:
1 pk of 340g gluten-free penne pasta
1/2 cup of salted butter
1/2-3/4 of a cup of crumbled real bacon (depending on how much bacon you prefer)
1/2 cup of chopped curley parsley
2 cloves of fresh finely chopped garlic
1 cup of fresh parmegiano regiano cheese
To make this a quick 20 minute meal, i used real bacon crumble but you could also use real bacon strips if you prefer. I also cut out the egg and heavy creams to make it more waist-friendly. I used gluten-free penne but spaghetti work just as well with this dish. I love high fibre pasta or quinoa pasta and these would work just as well in this dish.
What i love about this lighter version, is the fact that the taste is not compromised at all because there is a lot of flavour added with the butter and bacon.
I also prefer to use real butter instead of oil because oil will fry the pasta and for this recipe, it should remain more of a creamier consistency.
It is a quick meal that only requires two pots and just a few ingredients so clean-up is easy and hassle-free. There is nothing worse than having a ton of dishes to clean up after preparing dinner.
1. In a large pot, add butter and garlic and stir until butter melts. Cook on very low heat.
2. In a seperate pot, boil penne pasta and drain.
3. Add penne to butter and garlic and mix all together. Add bacon, cheese and parsley. Stir and cook for 3-5 mins.
You can top this dish with spicy chilli peppers or flakes if anyone enjoys a bit of heat to their plate!