Carbonara GF Pasta Recipe

A very teenage-friendly meal. I feel like I get big brownie points when I serve this. Leftovers can be reheated for school lunches. This is a great way to get nutrient-dense egg yolks into kids plus this dish is loaded with bacon and cream – so full of healthy fats. No wonder it is so tasty! I acknowledge that carbonara isn’t traditionally made with cream BUT I have included it to add extra creaminess and nutrient density.

I often serve this when unexpected teenagers stay over for dinner as eggs, bacon, cream and garlic are staples in my fridge and there’s always a packet or two of gluten-free pasta floating around in the pantry.

Ingredients:
1 packet of gluten-free spaghetti, fettuccini or other pasta of choice
20g garlic, diced
200g pastured bacon, diced
1 tablespoon extra virgin cold-pressed olive oil
4 egg yolks
200ml cream
1/2 teaspoon unrefined salt
A few turns of cracked pepper
Reggiano Parmigiano (parmesan) cheese, shaved or grated (optional)

Directions:
Cook pasta according to packet directions. I like to add a teaspoon of unrefined salt and a splash of olive oil to the boiling water that the pasta is cooking in to add flavour and prevent the pasta from sticking.

While the pasta is cooking, sauté garlic and bacon in olive oil in a large frying pan or cast iron pot until they are golden brown, stirring occasionally. Turn off the heat. Add in the egg yolks, cream, salt and pepper and stir to combine. Cover to keep warm.

Strain the pasta and add it to the sauce mixture in the frying pan or cast iron pot, stirring to combine so the pasta is well coated.

Serve in the same frying pan or cast iron pot or transfer to another serving dish if desired.

Top with a sprinkling of Reggiano Parmigiano (parmesan) cheese.
Serves 4.

Love Soulla  xx

Caesar Salad recipe for summer

This classic recipe comes to you without croutons deep-fried in cottonseed oil.

The crispy bacon pieces are my (healthy!) crunchy crouton substitute. This is my daughters’ favourite salad and an easy way to get her to HAPPILY eat eggs. Full of healthy fats and protein, this is a great summer salad or perfect for brunch.

I have allowed 2 eggs per person in this recipe but if you are wanting a more protein-rich meal, feel free to increase the number of eggs to 2.5 or 3 per person.

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Ingredients:

Cos (aka romaine) lettuce leaves
4 pastured eggs
1 packet of bacon
2 tablespoons (approx. 20g) Reggiano Parmigiano (parmesan) cheese for sprinkling over salad
Unrefined salt
Cracked pepper

Caesar dressing ingredients:

5 anchovy fillets
4 tablespoons (40g) Reggiano Parmigiano (parmesan) cheese
2 cloves (10g) garlic
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/3 cup of extra virgin cold pressed olive oil

Directions:

Finely grate 60g Reggiano Parmigiano (parmesan) cheese in Thermomix (speed 9, 15 seconds) or hand grater. Put aside 40g for the dressing and 20g for sprinkling over the salad.

Hard boil the eggs by carefully lowering eggs into a saucepan of boiling water, simmering for exactly 8 minutes then straining and running them under plenty of cold water before peeling.

While the eggs are boiling, dice bacon and add to a very hot frying pan (no need to add any oil or fat as bacon is fatty enough) and sauté until crispy, stirring frequently. Alternatively, you can add diced bacon to an oven tray lined with baking paper and bake uncovered at 200C for 25 minutes or until crispy.

To make the Caesar dressing, process in Thermomix (speed 6, 20 secs) or in a small bowl with stick blender all of the dressing ingredients other than the olive oil. Once smooth, slowly drizzle the olive oil with the Thermomix or stick blender still running. If it’s too thick add a little more lemon juice.

Roughly chop the lettuce leaves and arrange in a serving dish. Cut eggs in half and arrange over the lettuce. Scatter the salad with the diced crispy pastured bacon pieces. Drizzle salad with Caesar dressing, sprinkle with additional grated Reggiano Parmigiano (parmesan) cheese, and season generously with cracked pepper and with a small amount of unrefined salt (if any) as bacon and parmesan are salty enough.

Serves 2 as a main or 4 as a side.