Spaghetti Carbonara

Prep: 20 mins Cook: 20 mins Total: 40 mins

Servings: 8

Ingredients

• 1 pound gluten-free spaghetti

• 1 tablespoon grapeseed oil

• 8 slices turkey bacon, diced

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 clove garlic, minced

• ¼ cup dry white wine

• 4 eggs

• ½ cup grated Parmesan cheese

• 1 pinch salt and black pepper to taste

• 2 tablespoons chopped fresh parsley

• 2 tablespoons grated Parmesan cheese

Directions

Step 1 - In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of grapeseed oil, and set aside.

Step 2 - Meanwhile in a large skillet, cook chopped turkey bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of turkey bacon fat; add remaining 1 tablespoon grapeseed oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Step 3 - Return cooked turkey bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more grapeseed oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that turkey bacon and Parmesan are very salty).

Step 4 - Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Notes

Substitute the grated Parmesan cheese with a non-dairy cheese or use enough nutritional yeast for taste