Chicken Carbonara Gluten Free

Chicken Carbonara. First of all, I wanted to make my gluten free pasta from scratch. I have done this successfully with my lasagne noodles. This is the first time I am making a gluten free batch of fettucine type noodles. I am not ready for spaghetti noodles yet. Doing the same process I used to make the lasagne noodles. I sucessfully made these using my handy kitchenaid attachment.
You can see the pasta making process here I doubled it this time, because we all devoured it quickly last time. Extra noodles will keep in an airtight container for up to 3 days.

Pasta ingredients:
2 cups (8oz or 227g) better batter gluten free all purpose flour
8 egg yolks
1/2 cup white wine

Carbonara Ingredients:
2 teaspoons olive oil
4 ounces thinly sliced pancetta or bacon, chopped (you can omit and use bacos if you are pescatarian)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
4 cups coarsely shredded chicken (from 1 roasted chicken, or just roast chicken breasts)
Freshly ground black pepper

As I have shown before, When you mix the pasta, use the pasta attachment on your kitchenaid. Add all your flour, make a dip in the center and add your wine and egg yolk.

Turn the kitchenaid on high until all the flour is mixed well and a large ball is formed.

Seperate your dough into small enough batches to work with.

For Fettuccine style noodles you first need to flatten them.

Then you process them again through the fettuccine attachment.

Set the noodles aside on a floured surface until ready to cook.

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is just tender but still firm to the bite, about 2 minutes (unless you are using boxed pasta, then cook al dente according to box instructions). Drain.

Add the chicken to the pan with the pancetta and stir to combine.

Next, add the pasta and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).

Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a serving dish. Sprinkle the parmesan and basil, and serve

You can see step by step instructions at: