Gluten Free Dairy Free Recipes Fettuccine Alla Carbonara!
Sometimes you want something rich and creamy that tastes decadent without being bad for you. This used to be one of my favorite Italian pasta dishes, but between the gluten and dairy, it was a nightmare. I had relegated it to one of those things I’d never eat again, when one day I had an inspired idea. This was the result and while it’s not vegan, due to the eggs, it is gluten and dairy-free and pretty darn yummy!
- 1 box of Gluten Free pasta Jovial Rice pasta is Dr. Vikki’s favorite
- 1 medium organic shallot diced
- 1 cup of organic baby peas fresh or frozen – you can substitute other vegetables, peas are just classic to the dish
- 1/2 cup of Daiya Mozzarella cheese or you can make your own cashew cheese. I’ll be showing this one soon!
- 1/8 cup of unsweetened dairy-free milk almond or rice
- 1/8 cup of Mayonnaise or Veganaise
- 2 organic pasture-raised eggs
- Put on a large pot of “clean” water with a tablespoon on celtic sea salt on high heat.
- Once water is boiling, add the entire box of Jovial pasta and follow cooking instructions.
- While the pasta is cooking, place 2 tsp of avocado oil (or tea seed or almond or coconut) to a medium saucepan on medium heat.
- Once oil is warm, add the shallot and saute 3 or 4 minutes until softened.
- Add peas to shallots and continue on medium heat until the peas are warmed and softened, about another 5 minutes.
- Add salt and pepper to taste.
- While peas and pasta are cooking, combine the Daiya cheese, non-dairy milk and mayonnaise of you choice in a small bowl.
- Break the eggs and scramble gently with a fork in a small separate bowl.
- Drain the pasta and have a bowl underneath strainer to collect hot water.
- Put the pasta back into the pot and take a tablespoon or two of the hot pasta water and add it to your raw eggs. This will temper the eggs and begin their cooking process.
- Now add the eggs and water to the hot pasta and combine with a fork. You’ll see the eggs cook before your eyes. It just takes less than a minute.
- Now quickly add the cheese, milk and mayonnaise mixture to the pasta.
- Put the past on low-medium heat to keep warm.
- If the pasta seems too “stiff” add a tablespoon or two of the hot pasta water you reserved.
- When it’s nice and creamy, add salt and pepper to taste and put peas and shallots over the top.
- Serve immediately.
- Remember, as is true in so many pasta dishes, this one needs to be prepared when you are ready to sit down and enjoy it. It doesn’t “sit” well for long.
NotesIs Your Health At Its Optimum?
If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!