This carbonara is adapted from Jamie Oliver’s Farfalle with Carbonara and Spring Peas in his Jamie’s Dinners book. It’s getting a bit warm for carbonara, but this is a gorgeously rich comfort meal that really should be eaten as often as possible!
Ingredients:
- 1 packet San Remo gluten free Penne pasta (250g)
- 1/3 packet frozen baby peas (about 150-200g)
- 1 egg
- 100ml cream
- 100g thick-sliced bacon or pancetta (I prefer the pancetta, but bacon is a good substitute)
- 1 small brown onion (optional)
- 100g sliced mushrooms (optional)
Start cooking the pasta in a large pot with plenty of salted boiling water. The trick with most GF pasta is to use about twice as much water as you would normally expect pasta to use. That way it stays separate instead of clinging and gluggy.
While cooking the pasta, chop onion finely and fry in small frying pan with roughly chopped pancetta or bacon. When that is all nice and brown and sizzling, add the optional mushrooms.
Meanwhile, the pasta should be almost cooked. Add the frozen baby peas for the last minute of cooking, then drain.
In a mixing jug, combine egg and cream. Season with salt and pepper to taste.
Return pasta to large pot (heat is off) and stir in pancetta mixture. Stir in the cream/egg mixture. The egg should thicken slightly and create a gorgeous warm silky coating for the pasta and pancetta.
Serves 2 generously.