You know what’s been missing in my life? A sweet, creamy, buttery, rich white sauce with pasta (that’s dairy free). You know, the kind that makes your shoulders relax, that clears your head, that can fix a rotten day. The absolute in comfort food.
I have recently discovered a recipe that is all of this and more. It is good. It’s a carbonara sauce, tweaked for the dairy-free necessities of our house, and it is fairly easy. Let me show you:
Recipe adapted from The Pioneer Woman.
- 4 slices of thick cut bacon, chopped
- 1 chicken breast, cut into thin strips
- 1 Tbsp. reserved bacon grease
- 1.5 C egg noodles
- 1/2 small onion, diced
- 1 clove garlic, minced
- 3/4 C almond milk
- 1/2 C sour cream
- 3 eggs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 C frozen peas
- Cook bacon over medium low. I like to cook my bacon until almost crumbly, but not quite. To each their own. Transfer cooked bacon to a paper towel.
- While the bacon is cooking mix the eggs, sour cream, salt, pepper, and almond milk in a small bowl. Store in fridge until needed.
- Pour out bacon grease and reserve 1 tbsp. for later. Wipe pan clean with a paper towel. Why? Because all of the grainy bits of bacon will continue to cook in the next step and will burn.
- Start cooking the pasta here, adding salt to your water. You need the noodles to finish about the same time as the chicken.
- Add 1 tbsp. reserved bacon grease back to the pan and heat over medium, or just a tad below. Add onion and cook for 2-3 minutes, until onions turn clear.
- Add the garlic and chicken, salt and pepper to taste. Cook until chicken runs clear. The onion and chicken should be lightly colored. Remove from heat and add peas.
- Get out the egg mixture and have it ready with a whisk. Drain pasta when it is done. Return noodles to pan and start whisking while you add the egg mixture. Really whisk it. You are trying to keep the heat from scrambling the eggs while still allowing the eggs to cook. It’s not tricky, just whisk for 1-2 minutes.
- Return the pan to the stove and heat over medium low while whisking constantly. After about 2 minutes, if your sauce hasn’t thickened up, turn up the heat slightly. Slightly! The sauce is really runny, runny, runny, and then all of a sudden, BAM! It is thick. It will be thinner than white gravy but will still stick to the pasta. If you keep cooking it past the thick stage you will have scrambled eggs. I like to test the thickness with a spoon. It’s much easier to see than with the whisk. Immediately remove from heat and add in the chicken mixture and bacon.
- Serve immediately.