How to cook Gluten-free Spaghetti:
Add to boiling water with salt, and boil for around 5 to 7 minutes, or until al dente.
Go classic and serve with fresh tomato sauce with a sprinkling of a variety of herbs.
Go for vintage with rich marinara sauce and meatballs, carbonara creamy sauce, or simply drizzle in olive oil with a dash of garlic and herbs.
Spaghetti alla Carbonara
*recipe courtesy of divella.com.au
400g gluten-free corn & rice spaghetti
3 whole eggs
3 tablespoons extra virgin olive oil
1/2 glass of dry white wine
100g grated Grana Padano cheese
1 clove of garlic
Dice the bacon and place in a small frying pan to brown with the extra virgin olive oil and the clove of garlic. When the bacon has changed color slightly pour the wine into the pan and allow it to evaporate slowly. Beat the eggs in a bowl as if for an omelet and mix with the Grana Padano or the Pecorino Romano cheese as preferred and the pepper.
Cook the spaghetti in plenty of boiling salted water, drain and pour at once into the bowl with the egg mixture. Mix well, add the re-heated bacon mixture and serve at once.
Serve and enjoy!
*Allergen info: may contain traces of soy and mustard.
Gluten intolerance or celiac disease should not hinder you to whip up a good ol' pasta dish. This gluten-free pasta is compatible with a gluten-free diet. No need to give up the favorite Italian dish, take it without worrying about gastrointestinal issues.
|Average Nutritional Values (serving size)||100 g|
|Total Fat||1.5 g||0.02%|
|Saturated Fat||0.59 g||0.3%|
|Total Carbohydrates||78.6 g||28.6%|
|Dietary Fiber||1.65 g||5.9%|
|Sugar||0.55 g|| |
|Protein||6.2 g|| |
*Percent values are based on a 2000-calorie diet.
Store in a cool dry place.