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Friday, 1 June 2018

Gluten-Free Rich, Creamy Pasta Sauce

This sauce is a bit of a combination of traditional Alfredo sauce with a nod to Carbonara sauce.  I first whipped together this sauce while we were staying in Rome since I wanted the richness egg adds to the sauce, but couldn't fold it right into hot noodles, since the gluten-free noodles requiring rinsing post-cooking to remove starch.  This rich sauce is a nice mixture of cream, egg and Italian hard cheeses.  It's simple and quick to whip together and tastes delicious. Enjoy!

Gluten-Free Rich, Creamy Pasta Sauce

In a large frying pan over medium heat combine:
3-4 Tbsp butter
1 cup heavy cream (lactose-free works well if you can find it)

Bring to a low boil.  Remove from heat and quickly whisk in (this is similar to a carbonara style sauce, only in carborana you mix the egg right into piping hot noodles):
1 egg (fresh is best!)

Immediately add:
1/2 - 1 cup hard Italian cheeses, finely grated (i.e. Parmesan, Pecorino Romano - high quality, freshly grated is best)

Continue whisking until cheeses are melted.  You can place the pan back on the burner if it needs a little extra heat to melt the cheeses thoroughly. 

Fold into fresh cooked and rinsed gluten-free pasta.
Enjoy!

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