Thursday, July 25, 2013

Carbonara Frittata and Herb Beer Bread

If you love pasta carbonara as much as I do, Simply Gluten-Free's Frittata alla Carbonara recipe is for you!  I was blown away by how much this frittata tasted like carbonara.  It might have something to do with the fact that it contains all the same ingredients --pasta, bacon, eggs, heavy cream, and Parmesan cheese.  One of my daughters declared it her favorite dinner the first time she tried it, and my girls aren't even huge fans of pasta carbonara.

I have successfully used Barilla Gluten Free Spaghetti, Bionaturae Gluten Free Linguine, and BiAglut Spaghetti in this recipe, weighing out 8 ounces on my kitchen scale.  I do not rinse my pasta as suggested in the recipe, because I don't use brands that require rinsing. 

I usually use 6 to 8 pieces of bacon instead of the 5 pieces called for in the recipe.  Sometimes I use Parmesan, sometimes Romano, sometimes a combination of both.  Another change I have made to the recipe is that I like to sprinkle some cheese on top of the frittata before putting it in the oven.  About three big pinches will do.  

I use my 12" All Clad Stainless Steel Pan for this recipe.  I have non-stick pans, but I use stainless steel whenever possible.  

The four of us eat half of the frittata for dinner, and save the rest for breakfast, lunch, or dinner the next day.  It's even good served cold.  


8 ounces of gluten free spaghetti or linguine
10 large eggs
1/2 C heavy cream
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
6 to 8 pieces of bacon
2 ounces of Parmesan or Romano plus more for sprinkling on top of the frittata

You can view the directions for Carol Kicinski's gluten free frittata alla carbonara recipe here.  

Recipe Notes -- I have successfully used 9 extra large eggs in this recipe, and up to 8 pieces of bacon, as long they are not thick cut pieces.  Make sure to leave enough of the bacon grease in the pan to coat the pasta well.  Sometimes I remove some of the bacon grease with a paper towel before adding the pasta, if the amount of grease seems excessive, but if you remove too much, the frittata will not taste as good.  

Herb Beer Bread

Last night, we served the frittata with Herb Beer Bread.  This is the second time I have made Nicole Hunn's recipe.  Last time, I used oregano, which my girls weren't too fond of.  Knowing how much they like basil, I decided to change it up a bit for the second go around.  I used about 1T of oregano and 3T of basil. It was delicious, and a huge hit with my daughters.  

No mixer or yeast involved in this recipe 

Nicole Hunn, also known as Gluten Free on a Shoestring, is the reason I purchase Better Batter, the flour I used in this recipe.  

It was ridiculously hard to find unflavored gluten free whey in Orlando.  I finally ordered Organic Whey from amazon.  

Isn't it beautiful?  

Here's a peek at the inside.

The leftover bread is currently hanging out in my Polder Bread Box, another recommendation from Nicole Hunn.  

Here's a link to the recipe from Gluten Free on a Shoestring.  Buy her cookbooks!  I have purchased a lot of gluten free cookbooks in the past 5 years, but hers are the only ones I actually use.  I am never disappointed by Nicole's recipes, and they don't involve a ridiculous amount of gluten free flours.  


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