Hey guys, still continuing my gluten free journey! This lastest recipe is a real good one, I mean just because you have to be GF doesn’t mean you have to not have pasta. So many different choices and varieties, I happen to like the plant based options.
Here’s what you’ll need:
-Sliced mushrooms (two packs)
-Chopped pancetta (or bacon) about 2 ounces
-3/4’s of a white onion
-Sage
-Red pepper flake
-Salt and pepper
-Gluten free spaghetti or pasta
-2 eggs
-Parmesan cheese
-Dry white wine
-Basil leaves
-Olive oil
Start off by browning your bacon or pancetta, drizzle some olive oil in a pan and cook on medium to high heat. Then add the mushrooms and onion, along with the pepper flakes. Then add in salt, pepper, and sage. While you’re doing this, start boiling a large pot of water, once it reaches a boil pour in your pasta or noodles. Once everything is cooked, put it aside and keep the pan handy.
Then, beat the eggs in a boil and mix in the the cheese. Before draining the pasta, save a half cup of the cooking water and save for later. Now, in the pan you cooked the mushroom and pancetta, add in the wine with the mushroom mixture…stir and brown for about a minute. Take the pan off the heat, and add the spaghetti or pasta to the pan. Slowly add in about a fourth cup of the water you saved into your whisked eggs. Add that to the pasta/pan, cook for another minute. If needed, add the other fourth cup of water to the pasta mixture and enjoy!
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