Directions
Sub-Title: An Italian Classic Made Gluten-Free and Kid-Friendly
Quick Description: This creamy pasta carbonara is made gluten free and kid friendly. It uses pancetta instead of bacon for extra flavor and texture. The slow cooker helps create rich sauce without the need to stand over the stove for hours.
Ingredients List:
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/2 cup pancetta or bacon bits (gluten-free)
– 1 tablespoon red wine vinegar
– 1/2 teaspoon salt
– 1/2 tespoon pepper
– 2 bay leaves
– 1 can (~15oz) whole plum tomatoes, drained
– 1/2 cup heavy cream (optional)
– 1 package (~1lb) gluten-free rotini pasta (whole grain recommended)
Instructions:
1. In a large skillet, heat the olive oil on medium high heat until hot but not smoking. Add the garlic and stir to coat the bottom of the pan with oil. Cook for about one minute, then remove from heat.
2. In a large slow cooker, combine the pancetta or bacon bits, red wine vinegar, salt, pepper, and bay leaves. Stir together to mix well. Pour in the whole tomatoes and their juices. Set aside while you prepare the pasta.
3. Bring a large pot of water to a boil. Once boiling, add the pasta according to package directions. Cook the pasta as directed, usually about 10 minutes less than specified, ensuring that the pasta does not become mushy when added to the sauce later. Drain the pasta well, reserving a bit of the pasta water if desired.
4. Meanwhile, once the pasta has been removed from the pot, return it to the pot and add the reserved pasta water along with the heavy cream. Season to taste with salt and pepper.
5. When the pasta is done cooking, drain and rinse thoroughly under cold running water. Return it to the pot used for the sauce. Toss the pasta around in the sauce briefly to help incorporate all the flavors before serving.
Difficulty Level: Easy
Servings: 4
Nutrition Information:
– Calories: Not yet available due to missing nutritional info for individual ingredients.
– Fat: Not yet available due to missing nutritional info for individual ingredients.
– Protein: Not yet available due to missing nutritional info for individual ingredients.
– Total Time Needed: Approximately 1 hour 45 minutes (including cooking time for both the pasta and the sauce).
Note: If using gluten-free pasta, substitute with any other type of gluten-free pasta. Also, feel free to adjust the amount of pancetta or bacon bits based on personal preference.
Steps
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1
Done
|
In a large skillet, heat the olive oil on medium high heat until hot but not smoking. Add the garlic and stir to coat the bottom of the pan with oil. Cook for about one minute, then remove from heat. |
|
2
Done
|
In a large slow cooker, combine the pancetta or bacon bits, red wine vinegar, salt, pepper, and bay leaves. Stir together to mix well. Pour in the whole tomatoes and their juices. Set aside while you prepare the pasta. |
|
3
Done
|
Bring a large pot of water to a boil. Once boiling, add the pasta according to package directions. Cook the pasta as directed, usually about 10 minutes less than specified, ensuring that the pasta does not become mushy when added to the sauce later. Drain the pasta well, reserving a bit of the pasta water if desired. |
|
4
Done
|
Meanwhile, once the pasta has been removed from the pot, return it to the pot and add the reserved pasta water along with the heavy cream. Season to taste with salt and pepper. |
|
5
Done
|
When the pasta is done cooking, drain and rinse thoroughly under cold running water. Return it to the pot used for the sauce. Toss the pasta around in the sauce briefly to help incorporate all the flavors before serving. |
