My husband and I traveled to Italy two years ago. Believe it or not I had never had Pasta Carbonara. I keep to a very strict paleo/primal diet in my normal daily life but given we were in Italy I decided to try a few of the traditional dishes. I’m so glad I did.
Carbonara was heaven in a bowl for me. Upon our return I was determined to create an option that would work for me in my everyday life. I substituted Capello’s grain- free pasta for traditional wheat based pasta in the below recipe.
My experience is this recipe pleases everyone, even the non-Primal folks. For a lower carb version you can substitute zucchini noodles. And, if you are looking for a non-dairy version I have included an option that uses coconut milk and nutritional yeast. Pair with some Dry Farm Wine and a great greens salad. Yum!
3-4 ounces pancetta or bacon chopped in ¼”-⅛” pieces (I definitely prefer pancetta if you can find it)
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano
1 ounce (about 1/3 packed cup) grated Parmesan (additional for garnish)
8 ounces Capello’s Spaghetti or Fettuccine or zucchini noodles
Chopped parsley for garnish
Coarsely ground black pepper
Place a large pot of lightly salted water over high heat, and bring to a boil.
Saute pancetta in a pan until slightly crisp. Remove from heat and set aside. Put cooked pancetta in a small bowl. Leave oil from pancetta in pan.
In a mixing bowl, whisk together the eggs, yolks and pecorino Romano and Parmesan. Season with a pinch of salt and generous black pepper.
Add Capello’s pasta to the water and boil for 90 seconds total. Stir after 45 seconds to separate. Reserve 3 T of pasta water, then drain pasta and add to the skillet. Toss for a minute to coat pasta.
Add hot pasta mixture to the pan with oil. Add pancetta. Stir in cheese/egg mixture, adding some reserved pasta water if needed for creaminess. (I’ve also been known to add a dash of heavy whipping cream but don’t tell anyone. Not traditional!) Serve immediately, dressing it with a bit of additional finely grated parmesan, pepper, and parsley.