Hello everyone, and welcome back to what will be my final episode of Safe Eats with Abby. It’s been a joy getting to do what I love — cooking! — and sharing that with all of you who follow The Howler. Today, I’ll be making a classic favorite, now allergy-free! I recently discovered this recipe, courtesy of RecipeTin Eats, and have made it numerous times since, so I thought I would share. I’ve missed Carbonara. I hope you enjoy!
Ingredients:
- 6 oz pancetta, bacon, or prosciutto
- 2 large eggs
- 2 egg yolks
- 3.5 or more oz pecorino romano (sheep cheese) — to read more about this allergy-friendly choice, see “Safe Eats with Abby: Pizza Edition”
- 14 oz gluten-free noodles
- 1 garlic clove (1 tsp), minced
- ½ cup pasta cooking water
- Salt and black pepper, to taste
- Ground parsley, to taste
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