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Bacon Carbonara

February 6, 2014 By Kristi

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Bacon Carbonara | @VeggieConverter glutenfree

My husband, Mr. Meaty, makes a mean Bacon Carbonara. It’s one of the first things he made me for dinner when we were dating. And it is delicious. Bacon has always been my meat weakness. And now that I’m a chicken-and-baconatarian, I am enjoying the flexibility of bacon. Since I’m unfortunately gluten-free as well, we had to come up with a noodles option for me. We went with flat rice noodles and it worked fabulously. The rest of the family has theirs with spaghetti noodles.

The crispy bacon, combined with the salty Parmesan and eggs really make this dish delicious. Enjoy!

Bacon Carbonara

Serves 4

Ingredients

1 pound flat rice noodles
5 eggs
1 cup grated Parmesan (optional, we leave this out of Goose’s portion)
1/2 pound to 1 pound bacon (based on desired meatiness)
1 teaspoon minced garlic
1/2 teaspoon oregano

Method

Cook your bacon and cut it into 1-inch pieces. We do ours in the oven, but frying is fine, too.

Boil noodles.

Beat eggs. Mix in cheese and spices.

Once noodles are cooked and drained, mix into egg mixture to fully coat. Toss into a pan at medium-high heat and cook for 5-10 minutes, or until eggs are set.

Love it? Pin it, please!

Bacon Carbonara | @VeggieConverter glutenfree

 

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: bacon, cheese, gluten-free, paleo, pasta, primal, whole food Tagged With: feature, rice, rice noodles

WHAT KRISTI’S WRITTEN

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Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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