Homemade gluten-free pasta can be quite a challenge, but almond flour and arrowroot make this dough so easy to work with, you'll even be able to roll it out in a pasta machine.
- 30 mins
FOR THE PASTA
- 250ml almond flour
- 250ml arrowroot flour
- 2.5ml xanthan gum
- 5ml salt
- 2 eggs, lightly whisked
FOR THE CARBONARA SAUCE
- 30ml butter
- 250g streaky bacon, chopped
- 250ml cream
- 2 eggs
- 125ml Parmesan or pecorino, finely grated
- handful parsley, chopped
- For the pasta, combine the flours, xanthan gum and salt. Add the eggs and stir until it forms a dough. Knead until smooth.
- Divide the dough into 2 balls. Flatten the balls out slightly and keep passing them through the pasta machine until the second last setting.
- Bring a large saucepan of salted water to a boil and cook pasta for about 3 minutes or until al dente. Drain and set aside.
- For the sauce, heat the butter on medium-high and fry the bacon for 5-7 minutes or until golden brown. Remove the bacon from the pan and set aside.
- Whisk together the cream, eggs and Parmesan or pecorino. Pour into the pan and cook on low heat until it just starts to thicken. Be careful not to overcook the sauce or it will separate.
- Add the pasta and stir until well coated. Sprinkle over the bacon and parsley.
FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTO: LEE SCHWAGELE
Magazine issue date: July, 2017