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.
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.