An Italian classic, just as good with gluten free pasta.
Tom’s dad first made this for us many years ago, when we first started going out. Since then Tom has taught me the recipe all the ingredients are naturally gluten free, so the only change I had to make was the pasta. Traditionally carbonara doesn’t contain chicken but if we have some leftovers from a Sunday dinner its a welcome extra.
In some parts of Italy they’ll usually serve a carbonara without the addition of cream. They mix all the ingredients together in a still-hot pan or pre-heated serving dish and bring it to the table to serve family style, then allow the eggs to heat through before everybody dishes up. The addition of just a splash of cream – and a few extra seconds on the stove to make sure it’s all cooked – will turn an eggy Welsh Rarebit topping into a delicious Italian pasta sauce.