Friday, May 6, 2016

Bowtie Carbonara

This dish was one of my favorites to make even before learning about my BOP sensitivity, and now I make it with just a few alterations. We prefer it with bow tie noodles (farfalle) but you could also use spaghetti, fettucini, or other firm noodles. I used to eat a lot of pasta but with tomatoes entirely out of the picture, I really appreciate our white sauce options.

Note: As always, be sure to check the safety of each ingredient for yourself. This recipe uses bacon, which can be eaten safely if you know the source and additives. Many brands are loaded with preservatives and chemicals though, so shop carefully.  We sought out a local butcher and had it done to our specifications. Bacon in itself is okay to eat. The processing is what we need to be cautious about. The same goes for the cheeses, cream, etc.

Bowtie Carbonara

1/2 cup heavy cream
1/2 cup grated parmesan cheese (fresh, not in a bottle) 
2 eggs
1 lb. farfalle noodles
3 TBS extra virgin olive oil
5 cloves garlic 
1 lb bacon, already fried and crumbled

In a small mixing bowl, lightly beat cheese, cream, eggs, and a few dashes of salt with a whisk. Set aside at room temperature.

Start pasta boiling according to package instructions. Bowties will take about 9-11 minutes to get them "al dente". 

In a small saucepan, saute garlic in oil over medium heat until golden. Mix in pre-cooked bacon until hot. Remove from heat and cover. 

Drain the al dente pasta and place in a large serving bowl while still hot. Add the egg mixture and toss carefully. Add the hot garlic mixture and toss carefully.  Serve warm.  Sprinkle with additional parmesan cheese if desired. 

Serves 6-8. 

I want to add that I was taught this recipe by a good friend whose grandmother is from Sicily. This is their family's version of "breakfast pasta".  We usually eat it for dinner though, served with salad and bread. Enjoy! 


  1. What specifications did you look for in your bacon and dairy?