Gluten Free Spaghetti Carbonara
I have lived in Italy for more than 25 years and I have tasted all of the classic dishes, but I do not often cook them at home for my family. In fact, I cannot recall having ever made Spaghetti alla Carbonara, until my daughter came home from a dinner at a friend’s house where it was served, and she asked me to make it for her. I had seen many different people making this dish, each in his own way, so I set out to make a version that my family and hopefully yours, could call their own.
What makes certain pasta sauces classics? They are always made with ingredients that an Italian would have on hand, and in the Lazio region where this recipe originates, guanciale (or pancetta), eggs, grated cheese, and spaghetti are common pantry items. If guanciale or pancetta is hard for you to find, you can always use a lean salt pork or diced bacon, because classics are not about being fancy, they are about convenience that satisfies. If you’re vegetarian, try subbing the pancetta with dices of zucchini or asparagus and a little bit of minced garlic.
What’s special about my version of carbonara?
- I only use egg yolks because the eggs are not thoroughly cooked and I am looking for them to form a sauce, not for them to be scrambled.
- I love to add a little rosemary to the pancetta or guanciale, it adds a really nice flavor.
- Adding a little ladle of pasta cooking water will make the eggs creamy. You don’t need added butter or cream, just keep it light.
That’s it, so incredibly simple, but so delicious. And that’s what authentic Italian cooking is all about.
Carla’s Gluten Free Spaghetti Carbonara
- 4 large egg yolks
- ½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2 ounces pancetta or guanciale, cut in ¼-inch dices
- 1 teaspoon fresh rosemary leaves
- 0ne 12 ounce box jovial Spaghetti of choice (einkorn or gluten free)
- Fresh cracked black pepper to taste
- In a large serving bowl, whisk together the egg yolks and ¼ cup of the cheese.
- In a large skillet, sauté the oil, pancetta, and rosemary over medium-low heat until the pancetta is browned and crispy around the edges. Turn off heat.
- In a large pot, bring 3 quarts of water to a rolling boil. Add 1 tablespoon of salt, or to taste. Cook pasta according to the instructions.
- Just before draining the pasta, removed ¼ cup of the pasta cooking liquid and beat the water into the egg and cheese mixture until creamy.
- Bring the pancetta up to a sizzle on medium heat, add the pasta to the skillet and toss for 30 seconds.
- Transfer the pasta to the serving bowl and mix until evenly coated with the egg mixture.
- Toss the pasta with the remaining ¼ cup of cheese and freshly cracked black pepper to taste and serve.