Pasta Carbonara is a classic Italian dish. It’s traditionally made with hard cheeses like Romano and Parmesan and is very popular with Spaghetti noodles. But it doesn’t HAVE to be made this those ingredients to be considered a Pasta Carbonara.
It’s no secret that I love cheese and my designated cheese drawer in the fridge is constantly housing different cheeses, but that tends to mean I don’t have any staple cheeses. I like to keep things fresh and constantly have something different in my cheese drawer. So when I want to make Carbonara and don’t have hard cheeses, I improvised.
Smoked Gouda Pasta Carbonara was born this way and it’s become a thing of it’s own ever since.
Pasta Carbonara’s are super easy to make and uses only a few simple ingredients. The sauce that the oil, eggs, and cheese becomes is thick and creamy and full of smokey goodness. It feels like magic when this recipe comes together.
I love using Rotini noodles for this recipe. The sauce gets trapped in the pasta ridges which makes every bite perfectly saucy. The beauty of this recipe is that you can use any pasta you like. The flexability of Pasta Carbonara is one of the reasons I think it’s so popular.
If you really think about it Pasta Carbonara the pasta version of a breakfast sandwich. Eggs, Bacon, Cheese and Pasta instead of bread.Print
Smoked Gouda Pasta Carbonara
Bacon, Eggs, Smoked Gouda, and Pasta come together to make a delicious and easy meal in less than 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Course, Side Dish
- Cuisine: American, Italian
- 4 Strips Thick cut Bacon (Cut into bite sized pieces )
- 6 Eggs (4 yolks and 2 whole eggs)
- 1/2 cup Smoked Gouda Cheese (Grated)
- 6 oz Gluten free Rotini (Or preferred gluten free noodle)
- 1 TBS Oil (Avocado or Olive oil work best)
- Place a large skillet on the stove and turn the burner to medium. Put the bacon in the skillet while it’s warming up.
- Meanwhile, fill a medium sized pot half way with water, and add a few pinches of salt. Place this on another burner and turn it to medium-high.
- Stir the bacon ever few minutes until it has shrunk and darkened in color, remove when the bacon is at your preference of doneness (I love crispy bacon in my carbonara, but lots of people prefer it on the chewy side). Remove the bacon from the pan, set it aside for now, and turn the burner to low.
- Once the water is boiling add in the pasta and cook till Al Dente, using the directions on the box/bag.
- While the pasta is cooking combine the egg yolks, eggs, and smokey gouda in a bowl and set it aside.
- When the pasta is Al Denta, drain it, reserving a TBS or so of the water, and set is aside
- Turn the burner with the skillet up to medium low and add the oil and bacon to it. Then add the pasta and reserved pasta water. Mix well to coat the noodles. Now add the egg and cheese mixture and stir constantly until the cheese melts and the eggs begin to cook. This will form a thick and creamy sauce.
- Remove the skillet from the heat and add salt and pepper to taste.
- Serve while warm.
Keywords: bacon, Carbonara, Cheese, comfort food, eggs, Gluten free, Italian, Pasta