Olive Oil Carbonara
This recipe is an Italian pasta dish that’s been given a gluten-free glow up and fancified with silky olive oil drizzles! This is oh so satiating, and something every family dinner table or date night needs. All made with ease and the creamiest sauce brings each bite extra flavor, when all mixed together. I think of it as a bacon and egg pasta with sneaky greens and aromatic garlic that fills the kitchen with comforting smells. Basically, now’s a more socially acceptable time to have breakfast for dinner, or just pasta for breakfast; live your life!
Ingredients:
2 cups pasta of choice (I used this!) (measured uncooked)
3-4 slices organic, sugar-free bacon
2 cloves garlic, minced
3 cups organic spinach/spring mix
Pasta Sauce:
1 (pasture-raised) egg
1/2 cup goat cheese, crumbled or shaved
1/4 cup extra-virgin olive oil
1/2 tbsp oregano
1 tsp cracked pepper
1/2 tsp pink salt (optional)
Directions:
Get the pasta boiling as directed on the box or as desired.
Place a skillet over low-medium heat. Slice the bacon into small pieces or strips, then place it in the skillet.
Once the bacon starts to become translucent, in one to two minutes, add the minced garlic to the pan. Sauté this mixture, and once the bacon starts turning brown, add in all of the greens. Continue sautéing these things until the bacon becomes slightly crispy and the greens look very wilted.
Meanwhile, simply combine all of the pasta sauce’s ingredients in a bowl on the side. Use a hand mixer, fork, or spatula, to mix these until smooth, or when the goat cheese is the only clumpy part. The cheese will melt and smooth out soon!
Once cooked, drain the pasta, then add it to the skillet of bacon, garlic, and greens. Mix in the sauce and stir frequently, while still on low-medium heat. Leave everything together for about 3-4 minutes so the pasta can absorb all the flavors, the egg can cook, and the sauce as a whole can heat up.
Transfer to a serving bowl, grab a fork, and enjoy!
Store leftovers, if any, in an airtight container for up to five days.
