Pasta Carbonara bites

Hey everybody!

 Last night we had the seminar and Harmony Health and I wanted to make sure I had all the recipes on here in case people wanted to try to make them on their own. One of the heartier dishes was the pasta carbonara bites and they were a hit! Typically pasta carbonara has a very oozie, silky kind of sauce, but since I baked it after cooking it was much easier to manage. So without further adieu:

Gluten free pasta (I used rice pasta)

2 eggs

1 cup of parmesan or pecorino plus some for sprinkling

handful of parsley

chopped sundried tomatoes

pinch of cayenne

salt and pepper

Preheat oven to 375 degrees.

Bring water to a boil and cook pasta until al dente.

In a food processor or blender combine eggs, parsley, cheese, cayenne, and salt and pepper.

IMPORTANT:

When the pasta is ready to be drained, save about 1 cup of the pasta water. 

*Since the sauce is a base of raw egg, the hot pasta and hot pasta water will cook it enough to be creamy. If you choose to not bake it, it will still be a delicious pasta dish*

Combine all ingredients back in the pan and use a fork to twist pasta into bundles. Just put these bundles into a greased muffin tin and top with remaining parmesan and sun-dried tomatoes. Bake on 375 for 15 min. Let cool, and you have a tasty and portable pasta dish.

Enjoy!