Gluten-Free Spaghetti Carbonara Recipe

Craving a creamy, delicious carbonara but need to keep it gluten-free? Look no further! This recipe delivers all the classic flavors you love, without the gluten. It’s quick, easy, and satisfying – perfect for a weeknight dinner or a special occasion.

What Makes This Carbonara Gluten-Free?

The key is using gluten-free spaghetti! There are many excellent options available made from rice, corn, or a blend of gluten-free flours. Choose your favorite brand and cook it according to package directions. Be sure to cook it al dente, as it will continue to cook slightly in the sauce.

Ingredients You’ll Need:

• 8 ounces gluten-free spaghetti
• 4 ounces pancetta or guanciale, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced (optional)
• Freshly ground black pepper
• Salt (to taste, be careful as pancetta and cheese are salty)

Instructions:

1. Cook the gluten-free spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, cook the pancetta (or guanciale) in a large skillet over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet. If using garlic, sauté it in the rendered fat for about 30 seconds until fragrant.
3. In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper.
4. Once the pasta is cooked, drain it quickly and add it directly to the skillet with the pancetta fat. Toss to coat.
5. Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta. Toss rapidly and continuously, adding a little of the reserved pasta water at a time until the sauce becomes creamy and coats the pasta evenly. The heat from the pasta will cook the eggs and create a luscious sauce. Be careful not to scramble the eggs!
6. Add the cooked pancetta back to the skillet and toss to combine.
7. Serve immediately, garnished with more grated Pecorino Romano cheese and freshly ground black pepper.

Tips for Success:

• Temperature is key: Make sure the skillet is removed from the heat before adding the egg mixture to prevent scrambling.
• Pasta Water is Your Friend: Don’t be afraid to use the pasta water to adjust the consistency of the sauce. It adds starch and helps the sauce cling to the pasta.
• Freshly Grated Cheese: Using freshly grated cheese makes a huge difference in flavor and texture.

Enjoy your delicious and authentic gluten-free spaghetti carbonara!

Ingredients:
8 ounces gluten-free spaghetti, 4 ounces pancetta or guanciale, diced, 2 large eggs, 1/2 cup grated Pecorino Romano cheese, plus more for serving, 1/4 cup grated Parmesan cheese, 2 cloves garlic, minced (optional), Freshly ground black pepper, Salt (to taste, be careful as pancetta and cheese are salty)

Tags:
Gluten-free, Spaghetti, Carbonara, Pasta, Recipe, Gluten-Free Spaghetti, Italian Food, Pancetta, Guanciale, Pecorino Romano, Parmesan, Easy Recipe, Weeknight Dinner, Quick Dinner, Al Dente, Pasta Water, Egg Sauce, Cheese Sauce, Italian Cuisine