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!

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

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.

• 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.

• 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.

• 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.

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