I have some close friends who are gluten-free (and, truth be told, I love carbs but do my best to avoid them).
There are gluten-free pastas out there of course, but I thought this would be a lot more nutritious and tasty.
In an authentic carbonara, there is no cream, just eggs, egg yolks and cheese. This is a bit lighter, but just as tasty.
INGREDIENTS
6 ounces bacon
3 large onions of any kind
2-3 cloves of garlic
1/2 cup heavy cream
1 large egg yolk
2-3 boneless, skinless chicken thighs (or 2 breast halves if you prefer)
2 tablespoons butter
3 tablespoons grated Parmesan
Sprig of fresh basil
METHOD
Cut the bacon strips into small 1/3” dice.
In a large skillet, cook the bacon pieces on medium until they crisp up.
With a slotted spoon, remove the bacon and put on a paper towel to drain, leaving the bacon fat in the skillet.
Cut the chicken into long strips, 1/3 to 1/2” wide.
Cook the chicken strips in the bacon fat and remove them onto a different plate.
Cut the top off each onion. Make a slice in the onion that goes top to bottom and just to the core of the onion.
Peel the onion and slice it in 1/4” slices.
Separate the longer strips of onion from the inner core pieces that can’t really mimic noodles (see photo).
Break apart the onion slices as the photo shows and place them in a large steamer basket, or in batches,on high heat until they become translucent - 5-7 minutes.
Test a piece of onion to make sure the “bite” is removed.
In a small bowl, mix well the yolk and 1/4 cup of the cream and set aside.
Wipe the bacon fat out of the pan and melt the butter in it.
Mince the garlic and add it to the pan. Cook on low to medium for about a minute.
Add the onions and 1/2 teaspoon each salt and pepper.
Add half the bacon and the remaining 1/4 cup of cream.
Add the cooked chicken.
Let simmer for about 30-60 seconds or until everything is heated through.
Remove from heat and add the Parmesan and the egg mixture.
Taste and adjust salt and pepper if needed.
Top with the remaining bacon and garnish with a bit more Parmesan, and some basil if you like.
A nice sparkling white or an oaky Chardonnay like my favorite - Rombauer would work well.
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