Homemade Spelt Carbonara with Crispy Bacon
A great gluten free pasta, that is surprisingly really easy to make. Paired with a quick carbonara and crispy fried bacon.
This recipe is in collaboration with Butcher Crowd
featuring their Free Range Nitrate Free Bacon.
Servings: 2
Ingredients
Homemade Pasta
1 cup Spelt Flour (or Buckwheat Flour)
½ tsp Salt
2 Free-Range Eggs, whisked
Carbonara
Extra Virgin Olive Oil, drizzled
1 Shallot, diced
180g Free-Range Nitrate Free Bacon, diced
2 Free Range Eggs
1 tsp Garlic Powder
1 tbsp Milk of choice
Fresh Parmesan, to serve
Fresh Parsley, finely chopped to serve
Method
1. Add flour and salt to a large bowl and create a well in the centre, add whisked egg. Using your hands combine the dough by bringing in the flour from the sides. The dough may be crumbly but after a few minutes you will form a smooth ball of dough (sprinkle with additional flour if it’s too sticky). Cover bowl and allow to sit for 20-30 minutes.
2. Meanwhile, heat a frying pan and drizzle with olive oil. Add shallot and allow to fry off for a couple of minutes. Add bacon and cook until crispy. Set aside.
3. Whisk eggs, garlic powder and milk until smooth. Set aside.
4. Place dough between two sheets of lightly floured baking paper. Roll out with a roller to a large rectangle, making the dough as thin as possible (the thinner the dough the better texture when cooking). Cut into long fettucine sized strips.
5. Place pasta into salted boiled water and cook for 2-4 minutes or until cooked through. Drain and return to the saucepan. Add crispy bacon and whisked egg, stir through.
6. Serve with fresh parmesan and parsley.