Gluten-Free Spaghetti Carbonara

Gluten-Free Spaghetti Carbonara is a creamy and savory dish that brings classic Italian flavors to your table. Made with gluten-free pasta, crispy pancetta, and a rich egg and cheese sauce, it's a delightful treat for pasta lovers.

Ingredients

• Gluten-free spaghetti - 200 grams
• Pancetta or guanciale - 100 grams, diced
• Large eggs - 2
• Parmesan cheese - 50 grams, grated
• Black pepper - 1 teaspoon, freshly cracked
• Salt - to taste
• Olive oil - 1 tablespoon
• Fresh parsley - for garnish, chopped (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
3. In a bowl, whisk together the eggs, grated Parmesan cheese, and freshly cracked black pepper until well combined.
4. Add the drained spaghetti to the skillet with the pancetta. Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing to combine. Add reserved pasta water a little at a time to create a creamy sauce, adjusting to your desired consistency.
5. Season with salt and additional black pepper to taste. Serve immediately, garnished with chopped parsley if desired.

Nutrition

• Calories: 600
• Protein: 25 g
• Carbs: 70 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

• High in protein from eggs and pancetta, supporting muscle health.
• Contains healthy fats from olive oil, which can help reduce inflammation.

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