BACON CARBONARA RECIPE:  CHEESE SPIKED & GLUTEN FREE

Normally, I would make a carbonara with parmesan cheese.  It seems like that is pretty traditional, right?  Well, it turns out that our parmesan cheese vanished from the refrigerator when I started to make this recipe.  Not sure what happened to it... just not there.  The good news is that we had some delicious goat cheese crumbles, so I decided to give it a try.  WOW.  It turned out really awesome.  The goat cheese goes so well with the bacon and sweet caramelized onions.  What a treat.

I call this a Paleo Friendly recipe even though it uses cheese.  Although a lot of paleo experts say never to eat cheese, there is a bit of groundswell getting behind goat cheese. Goat cheese has the A2 type casein, which is easier to digest than what is found in cows milk (the A1 casein).  This does not mean that this dish is dairy free by any stretch of the imagination, but just not as upsetting to the system as using cows milk.

HOW DO YOU MAKE A GLUTEN FREE BACON CARBONARA RECIPE?

It's easy. Use spaghetti squash in the place of pasta. The flavor of the spaghetti squash is incredible with the carbonara. They have a similar look, although the spaghetti squash has a different mouthfeel.

Let's look at how to work with the spaghetti squash to make a perfect carbonara.

• Step 1: Spaghetti squash is an extremely hard squash so be careful when cutting.
  • First, cut off about ½ inch from the base of the squash to make a solid surface to work from.
  • Next, flip the squash over onto the flat base.  Take a chef's knife and split the squash from top to bottom.
• Step 2: After the squash is split, go ahead and scrape out all the seeds and gunk from the inside. Discard the seeds.
• Step 3: Flip face down on a baking sheet and bake until tender.

WHAT ARE THE INGREDIENTS OF BACON CARBONARA?

There are several key ingredients to bacon carbonara. Let's take a closer look:

• Caramelized Onions. There is no way to rush caramelized onions.  They just cook at a slow pace, otherwise they will burn.  They take a little bit of time, but are so worth it.
• Bacon. Make sure you buy a good, quality bacon. It is best when thick sliced and cooked in the oven.
• Eggs. If you can find farm-fresh eggs then you're the big winner. Typically I try to use organic, free range eggs when possible.
• Cheese. Traditional carbonara is made with parmesan. In this recipe I suggest using goat cheese crumbles.
• Roasted Garlic. Most carbonara recipes call for raw garlic. Roasted garlic has a very mellow flavor that adds depth and character to a dish.  You don't have to use it though.  You can take regular garlic cloves, mince them up and cook them slowly in some olive oil for 5-10 minutes over low heat.
• Fat. Yes, this recipe needs some fat for that unctuous flavor which is unique to carbonara.

IS CARBONARA A SAUCE?

Yes, carbonara is a sauce. Carbonara is different from traditional sauces since it is not made separately and then added into the dish.

Instead, carbonara sauce is created by combining the ingredients for the sauce directly with the hot pasta or pasta substitute. The heat from the pasta thickens the eggs, creating a deliciously flavorful coating.

WHAT WINE PAIRS WITH BACON CARBONARA?

You have to understand that any bacon carbonara recipe is going to have huge flavor. Whether made with pasta or spaghetti squash, the sauce itself is going to be rich.

Here are some good ideas of wines that pair well with carbonara:

• Zinfandel: A big, bold zin with huge fruit and leathery undertones would pair well. An in-your-face wine that will stand up to the rich sauce.
• Bordeaux: The tannins in most red bordeaux will cut through the fat and make each new bite taste as good as the last.
• Barolo: With its rich tannins and racy flavor, a good Italian barolo will go a long way.