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