Pasta Carbonara (GF/DF)
Real Food, Real Pho
Real Food, Real Pho
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  • 1 cup of water, then as it evaporated added more water until the fat was more rendered into edible sized pieces, then I allowed it to brown on both sides. This process left a lot to yummy bacon lard and a nice golden brown glaze on my All Clad skillet that I deglazed with balsamic vinegar since we didn't have any white wine on hand.
  • 1/2 lb+ of uncured bacon
  • of
  • 1 lb of ground beef (anti-biotic free)
  • balsamic vinegar (in lieu of white wine)
  • in
  • sea salt
  • salt
  • or
  • 1/2 cup raw organic macadamias
  • 3 organic eggs
  • 1/2 tsp organic onion flakes or powder
  • 1/2 tsp organic minced garlic powder
  • 16 oz chopped cooked organic kale (steamed or boiled)
  • 1/2 package organic brown rice & quinoa pasta
  • 8-10 minutes. Drain and rinse with hot water.
  • oven
  • 150 degrees and set your oven-proof serving bowl in the oven to warm. Since I had a nice handmade Tunisian bowl that I was afraid of breaking, I left it at the lowest temperature setting and put the bowl in while the oven was still cold. Once it heated to 150, I turned the oven off and led the door closed to retain heat.
  • 1/4 cup of water. Puree the macadamias with the eggs, garlic and onion and a spoonful of sea salt.



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