Good Lifestyle

With a decentgluten free Pasta, you can make your favorite dishes - including a Creamy Carbonara fungus. The base of this carbonara fungus is cheese, eggs and driedWhite wine. It's a big recipe for using your white wine remains or an excuse to open a bottle and enjoy a glass of white while you cook!

This recipe was provided by Kristine Kidd, author ofGluten free of the week.

Made 2 servings

Ingredients

PANCETTA, 1 1/2 oz (45 g), minced or 1 tablespoon of olive oil
Mushrooms Crinked, 1/2 lb (250 g), sliced
Onion, 1/2, finely cut into dice
Fresh wise, 1 tablespoon of eminent
Red pepper flakes
Cosher salt and freshly ground pepper
Spaghetti gluten free, 6 oz (185 g)
Big eggs, 2
Parmesan cheese, 3/4 cup (3 oz / 85 g) freshly grated
Dry white wine, 1/4 cup (2 fl oz / 60 ml)
Fresh flat leaves or basil leaves, 1/4 cup (1/3 oz / 10 g) torn

How to do it

1. Place a large frying pan over medium heat over medium-high heat. Add the pancetta and jumped to the beginning at the brunette, about 3 minutes. Add fungi, onion, sage and pinch of pepper flakes. Sprinkle with salt and a generous amount of black pepper. Jumped until the mushrooms are tender, about 8 minutes. Remove the heat pan.
2. Add the pasta to a large pot of boiling salt water and mix well. Cook, stirring frequently until Al Dente, about 8 minutes. Meanwhile, in a small bowl, beat the eggs with a fork and mix in the cheese.
3. Remove 1/2 cup (4 fl oz / 125 ml) from cooking water and pasta reserve. Drain the pasta. Add the wine to the stove with the mushroom mix and boil up to half, stirring the golden bits, about 1 minute. Remove the pan from the fire. Add spaghetti to the frying pan. Cut gradually 1/4 cup (60 ml) of the pulp baking liquid reserved in the egg mixture. Add the egg mixture to the pan with stove and stir until it handles the pasta and is creamy, not wet and flowing. If the egg mixture does not become creamy, set the pan on a very low heat and stir constantly until it becomes creamy, monitors carefully (do not boil).
4. Immediately remove the heat frying pan. If necessary, mix enough 1/4 cup liquid remaining (60 ml) to form a silky texture. Divide between 2 heated bowls and serve right away.