Lunches

Macaroni Carbonara

Name: Macarrones a la Carbonara
Total time: 30 min
Ingredients: 300 g Macarrones sin gluten; 100 g Champiñones; 100 g Bacon; 2 Huevos; ½ Cebolla; 100 g Queso rallado; 300 ml Nata para cocinar; 100 ml AOVE Marqués de Prado (Para la salsa); 2 cucharadas AOVE Marqués de Prado (Para el agua de la cocción); Sal y pimienta (Al gusto)

Los Macarrones a la Carbonara sin gluten demuestran que no hace falta renunciar a nada para disfrutar de este clásico italiano. Con nata, bacon y champiñones, y un AOVE suave que sustituye a la mantequilla tradicional de esta salsa, resultan un plato contundente y reconfortante.

Total Time

30 minutes

Servings

3 people

Difficulty

Medium

EVOO

Marqués de Prado

Creamy, with crispy bacon and just the right touch of pepper: the classic carbonara, gluten-free.

Marqués de Prado replaces the butter traditionally used in this sauce, adding smoothness without losing any creaminess, for a carbonara that is just as silky but lighter.

Macaroni Carbonara

These gluten-free Macaroni Carbonara prove that you don’t need to give anything up to enjoy this Italian classic. With cream, bacon and mushrooms, and a mild EVOO replacing the traditional butter in this sauce, they make a hearty and comforting dish.

Course Main Course

Cuisine Mediterranean

Keyword EVOO Recipes, Gluten-Free, Lunches, Marqués de Prado, Pasta, Sauces

Total Time 30

Servings 3 people

Ingredients

300 g Gluten-free macaroni
100 g Mushrooms
100 g Bacon
2 Eggs
½ Onion
100 g Grated cheese
300 ml Cooking cream
100 ml Marqués de Prado EVOO For the sauce
2 tablespoons Marqués de Prado EVOO For the cooking water
Salt and pepper To taste

Instructions

Sauté the base.
Chop the onion. Pour 100 ml of EVOO into a pot and heat over medium heat. Sauté the onion for 2-3 minutes.
Add mushrooms and bacon.
Add the mushrooms and sauté for 2 more minutes. Add the bacon and cook for 2 minutes.
Add the cream.
Add 200 ml of cream, mix well and cook for 1 minute. Add the grated cheese and turn off the heat.
Cook the pasta.
In another pot, bring 1 liter of water to a boil with the 2 tablespoons of EVOO and a pinch of salt. Add the macaroni and cook for 8-10 minutes. Drain and add to the sauce, heating over low heat for 4-5 minutes.
Bind with egg.
Beat the 2 eggs together with the remaining 100 ml of cream. Add to the pot with the sauce and macaroni. Heat over low heat for 2-3 minutes without letting the egg fully set. Season with salt and pepper.

Remove the pot from the heat before adding the beaten egg, so that it does not set all at once and turn lumpy.

Notes

We chose Marqués de Prado because it is a mild, sweet EVOO, ideal for delicate sauces such as béchamel or carbonara.
A touch of freshly ground black pepper when serving rounds off the dish.
If you prefer a more intense flavor, replace some of the bacon with cured pancetta.
For a lighter version, reduce the cream and make up for it with a little of the pasta cooking water.

Tips from the Suerte Alta team

Elegimos el Marqués de Prado por ser un AOVE suave y dulce, idóneo para salsas suaves como la bechamel o la carbonara.
Un toque de pimienta negra recién molida al servir termina de redondear el plato.
Si prefieres un sabor más intenso, sustituye parte del bacon por panceta curada.
Para una versión más ligera, reduce la nata y compénsala con un poco de agua de cocción de la pasta.