Gluten Free Frittata alla Carbonara Recipe
Updated Jun 08, 2018, Published Jul 19, 2013
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You may have noticed that I sometimes get obsessed with certain recipes and then proceed to make several variations of the same theme. I like what I like, and I like having options of how I can get what I want. Don’t you?
Spaghetti alla Carbonara is one of my all-time favorites. It is so simple, so quick, so classic, and is whipped up with ingredients I always seem to have on hand. So I decided to combine this favorite with another favorite of mine – the frittata.
I love frittatas for brunch or a simple dinner. They are quick and couldn’t be easier – much easier than making omelets. And despite their simplicity, they seem sort of fancy.
I made this Gluten Free Frittata alla Carbonara for just my hubby and me – even though it will normally feed 6 to 8 people. We had it for a late dinner after a hard day and then proceeded to devour the leftovers the following day; it was great for breakfast and lunch!
I used brown rice pasta, organic cream, nitrate free bacon, organic pastured Nature’s Yoke eggs, and some parmesan. I served it on a bed of baby arugula simply dressed with lemon juice, olive oil, and a bit of extra parmesan. Heaven!
Gluten Free Frittata alla Carbonara Recipe
Ingredients
- Kosher salt
- 8 ounces gluten-free spaghetti
- 10 large organic, pastured eggs
- ½ cup heavy cream
- Freshly ground black pepper
- 5 slices nitrate free bacon
- 2 ounces parmesan cheese, finely grated
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta, rinse with hot water and set aside.
- Whisk the eggs and cream together with ½ teaspoon of salt and ½ teaspoon pepper. Whisk in the parmesan cheese.
- Cut the bacon into ¼ inch pieces. Place in a cold, oven-proof skillet, turn the heat to medium, and cook until crisp, about 6 minutes. Add the drained pasta and toss to coat. Gently pour the egg mixture. Bake the mixture until cooked through, 15 – 17 minutes. Loosen the sides of the frittata with a dinner knife and slide the frittata out onto a cutting board or serving dish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh wow, that looks pretty delicious! It seems great for doing something with a group of friends and family. Having friends over, this could be a great dish to eat together.
I really wish you would recommend alternatives for the milk products since many who are GF are also CF. Something to consider.
Thanks!
As it is pretty easy to substitute for dairy (just use the dairy free sbstitution such as dairy free milk or chesse) I don’t do it with every recipe. There is a whole section of recipes that are dairy free on the site. Usually I will put the dairy substitute but in some recipes I feel won’t translate as well dairy free (as in this recipe) so I don’t actually put recommendations.
Thanks Lang, enjoy!
I LOVE arugula salad but would have never thought to ‘combine’ these 2 things together.. Looks great.. Gonna give it a try :)