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Pasta Laurenara

A play off spaghetti carbonara this pasta "laurenara" uses gluten free rice pasta with a couple optional add ins I had on hand! Carbonara pasta is a simple dish with only 5 ingredients (pasta, eggs, pecorino, guanciale and pepper). Silky and lush on its own and easily can take on veggies like peas, broccoli and sun dried tomatoes-yum! Have fun with this one, I promise your family or dinner guests will be impressed!

Makes 3-4

8 oz brown rice bow tie pasta (Jovial brand)

1/2 cup+ reserved pasta water

1/4 cup finely grated pecorino (or parmesan)

2 eggs

2 slices bacon chopped (Applegate brand)

1/2 cup steamed peas

2 Tbs sun dried tomatoes (rinsed) optional

Pepper to taste (optional)

Chopped parsley for garnish

Start to cook pasta according to package directions.

In small bowl, whisk eggs and cheese.

In large pan (cast iron if you have it) add chopped bacon (make sure to start with cold pan). Over medium heat, fry bacon until edges crisp and fat rendered. Remove pan from heat.

Drain pasta, reserving 1/2 cup (or more) pasta water. Add pasta to the bacon pan, adding 2 Tbs pasta water and stir to coat the pasta and prevent sticking to the pan.

Ensuring pan is removed from heat and no longer sizzling hot, add the egg and cheese mixture. You want the pasta hot enough to cook the eggs but the pan not too hot to scramble them. Toss the pasta constantly thoroughly coating with the sauce, adding in more pasta water to get desired consistency.

Add in peas and sun dried tomatoes, top with pepper, parsley and salt to taste. Enjoy!

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