A delicious spin on classic carbonara without eggs, but so much flavor! Enjoy!
1 pound of spaghetti of choice (gf, rice, quinoa, etc.)
1 pound of thick cut smoked bacon, chopped
4 shallots, sliced thin
1 large sweet onion, sliced thin
4 cloves garlic, minced
1 1/2 cups low sodium chicken broth
1 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon chopped parsley, plus more for garnish
1 teaspoon chopped fresh rosemary
1/2 cup freshly grated parmesan cheese
Cook pasta to al dente, according to package directions.
Meanwhile, cook bacon in large high-sided skillet over medium-high until crispy. Remove from pan with slotted spoon, leaving drippings in the pan.
Saute the shallots and onions in the bacon grease until translucent and slightly browned, about 8 minutes. Add in the garlic and continue to cook until the shallots and onions are completely soft, about another 2-3 minutes, stirring often.
Slowly pour in the chicken broth, season with pepper and salt and bring to a boil. Reduce heat and thicken, about 6-8 minutes. Stir in parsley and rosemary.
When pasta is done, strain right into sauce, adding in also a 1/2 cup of the cooking water. Add in the parmesan cheese and stir very well to coat the noodles. Taste and adjust salt/pepper.
Top with extra black pepper and chopped parsley upon service.