Gluten-Free Carbonara

Gluten-Free Carbonara is a rich and creamy pasta dish that perfectly blends the flavors of pancetta, eggs, and cheese, all while being completely gluten-free. This comforting meal is both satisfying and quick to prepare, making it ideal for a weeknight dinner.

Ingredients

• Gluten-Free Spaghetti - 200 grams
• Pancetta or Guanciale - 100 grams, diced
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Black pepper - to taste
• Salt - for pasta water
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced (optional)
• Parsley - for garnish (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes.
3. If using, add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the rest.
6. Immediately add the hot pasta to the skillet with the pancetta, tossing well to combine.
7. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
8. Serve immediately, garnished with additional Parmesan and parsley if desired.

Nutrition

• Calories: 550
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Provides a good source of protein from eggs and cheese.
• Contains healthy fats from olive oil and pancetta.

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