Mixed Greens and Balsamic Vinaigrette
Slice 1 pound bacon into thin strips.
Saute in medium fry pan until deep gold brown. Remove bacon from fat and set aside.
Heat two pots of water to boiling. When water is boiling, add pasta, stir well and cook until al dente according to package directions. Make sure you are using two different spoons to stir the pasta to keep the one gluten free! Drain and and return to warm pan until ready to use. Warm as if from the heat, not still on the heat!
Stir together four eggs, 1/2 tbsp. freshly ground pepper, 1 tbsp. dried oregano, and 1 c. freshly grated Parmesan.
Return bacon to pan and add 1 c. peas. (These are from my garden that I froze this year!) Also, make sure you are either using the GF pasta spoon or a new spoon.
Here is where you keep the sauce gluten free! Add 1 c. of the gluten free pasta water. Stir well and cook over medium heat until the peas thaw. (A few minutes at the most)
Slowly add the egg mixture to the bacon mixture. Stir well, and often. Even with the pasta water, the eggs will set so you need to keep stirring.
Add 1/2 c. sauce to the gf pasta and remaining sauce to the regular pasta. Cook over medium low heat for a minute or two. If you are making more than one serving of rice pasta, you would add 1/2 c. sauce for each serving.
Serve with a sprinkle of fresh Parmesan and a couple turns of the pepper grinder.