22 / MAY / 2024

Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4 – 5


–  200g of diced bacon
–  500g of chicken breast
–  2 cups of spinach
–  250g gluten free pasta
–  2 large eggs
–  2 egg yolks
–  ¼ cup parmesan cheese
–  1 tbsp. sea salt
–  ¼ tsp. black pepper
–  1 clove of garlic


  1. Start by bringing a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
  2. In a large skillet or frying pan, cook the diced bacon over medium heat until it is crispy and golden brown. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Set aside.
  3. In the same skillet, add the sliced chicken breast. Cook for 5-6 minutes, or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the skillet and set it aside.
  4. In a small bowl, whisk together the eggs, egg yolks, grated parmesan cheese, sea salt, and black pepper until well combined. Set aside.
  5. Using the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
  6. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  7. Return the cooked bacon and chicken to the skillet with the spinach.
  8. Add the cooked gluten-free pasta to the skillet and toss everything together until well combined.
  9. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, stirring continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs and create a creamy sauce.
  10. If the sauce is too thick, you can add a splash of pasta cooking water to loosen it up.
  11. Serve the healthy carbonara immediately, garnished with additional grated parmesan cheese and black pepper if desired. Enjoy your delicious and nutritious meal!