I’m not really much of a pasta fan but carbonara with bacon and creamy sauce is my favorite type of pasta. It is therefore vital for someone like myself to know how to make wheat-free Carbonara and here is my attempt in doing so.
You can either used soybean pasta or zucchini noodles instead of regular pasta. This was my first attempt using soybean pasta so I only used a little bit.
Recipe:
- Ham and bacon (65 g)
- Soybean Pasta (15 g)
- Zucchini (1/2 large)
- Mushrooms (box 1)
- Leek (about 10 cm)
- Garlic or garlic seasoning
- Greek yogurt or sour cream (80g)
Boil the pasta according to instructions on the pack. Fry the bacon and ham in the pan and then put aside.
Use a spiralizer to make zucchini noodles and slice the mushrooms and the leek. Heat some oil in a pan and fry the mushrooms, leek and zucchini noodles until soft. Remove the vegetables from the pan and set it aside in a bowl.
Turn the heat off or to the lowest setting. Place ca. 1-2 dl of luke warm water in the pan along with 80 g of yoghurt or sour cream. Add the garlic seasoning and salt and pepper. Add a tiny bit of of low-carb bouillon and mix it well together.
Weigh 65 g of ham and bacon, 15 g of pasta, 300 g of vegetables and put into the sauce on the pan until everything has been heated up. Put on a deep plate and enjoy your Carbonara.