DAIRY FREE CARBONARA

Here is a rich and Creamy Carbonara recipe that isn't made with Creams, Dairy Milks or Cheese.  Super delicious and surprisingly quick to make!

This recipe is also easily adapted to gluten free by using a gluten free pasta.

If you cant have Eggs check out THIS recipe here. 

INGREDIENTS
5-6 Rashers of Bacon chopped
7-8 Button Mushrooms sliced
Optional: Chicken, baby Spinach

2-3 Cups uncooked Pasta (in whatever shape you like, we use bows or shells as its easier than fettuccine for the kids but its up to you!)

5 Egg yolks (keep the Egg Whites for other baking since they are not needed here.)
100mls Rice Milk
1 Teaspoon of powdered Chicken Stock
Pepper to taste (we don't normally add Salt since the Pork and stock are quite salty already.)



Set your Pasta to cook as per the packet instructions.

While the Pasta is cooking grab a deep fry pan and cook the Bacon and Mushrooms in a little oil.  Turn off the heat once done but you will be using this pan later.

In a jug mix up your Egg yolks, Rice Milk and Chicken Stock until the Yolks are all broken up and well combined with the Stock and Milk.

Drain the water from your Pasta and add this to your deep fry pan containing the Bacon and Mushrooms.  Turn the heat back on very low.  Pour in your Egg Yolk mix and stir until all the Pasta is covered.

The idea is to only very slightly cook the egg mixture, so keep the heat down low (sometimes if we time it right we can do it with the heat of the pan/freshly cooked pasta).  What you are looking for is the sauce to thicken and change colour slightly.

Serve immediately.

SharedByEmily