You would be surprised, but these Gluten free pasta carbonara are really delicious! There are several companies quite popular for selling gluten-free pastas in the US, and some of theme are: Barilla, Ancient Harvest, Tinkyada, Jovial, Banza, Ronzoni, DeLallo, Explore Cuisine, Glutenfreeda or Trader Joe’s. Just be sure you check the label. Anyway, back to our recipe:
Ingredients:
- 12 ounces (340g) gluten-free pasta (such as rice or corn pasta)
- 1 tablespoon olive oil
- 8 ounces (225g) gluten-free pancetta or bacon, diced
- 3 large eggs
- 1 cup (about 100g) grated Pecorino Romano cheese
- 1 clove garlic, minced
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions:
- Cook the Gluten-Free Pasta:
- Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Prepare the Sauce:
- While the pasta is cooking, whisk together the eggs, grated Pecorino Romano cheese, minced garlic, and a generous amount of freshly ground black pepper in a bowl. Set aside.
- Cook the Pancetta or Bacon:
- In a large skillet, heat olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy.
- Combine Pasta and Sauce:
- Once the pasta is cooked, drain it and add it to the skillet with the crispy pancetta or bacon. Toss to combine, ensuring the pasta is well-coated in the rendered fat.
- Add the Egg Mixture:
- Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. The heat from the pasta will cook the eggs, creating a rich and silky texture. If needed, add reserved pasta cooking water a little at a time to achieve the desired consistency.
- Serve Immediately:
- Garnish with additional black pepper and chopped fresh parsley.
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