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!
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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