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Gluten-Free Spaghetti Carbonara
My gluten-free spaghetti carbonara needs the pasta and sauce stages to meet at the right time. Get everything measured before putting the pasta on.
- Prep Time
- 14 mins
- Cook Time
- 20 mins
- Serves
- 2
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Start with a large pan and fill it nearly to the top with water, leaving enough space for your spaghetti. Season the water heavily with sea salt, put the pan on high heat, and cover with a lid to bring it to a boil faster.
Ingredient swaps
Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.
Why this recipe works
Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.
For more help, browse Kitchen Skills and gluten-free label guidance.
Let's get cooking
Method
- InstructionsStart with a large pan and fill it nearly to the top with water, leaving enough space for your spaghetti. Season the water heavily with sea salt, put the pan on high heat, and cover with a lid to bring it to a boil faster.
- Crack the three eggs into a bowl and whisk them. Grate your parmesan and goat’s cheese, then mix them together in the bowl with the eggs.
- Finely dice your pancetta or smoked bacon. In a skillet on medium heat, add a splash of olive oil and the butter. Add in your pancetta, letting it crisp up, and toss in the garlic cloves to infuse the oil until the bacon turns golden.
- Combine the egg and cheese mixture. When your spaghetti is cooked, reserve half a cup of the pasta water, then drain the spaghetti. Remove the garlic from the skillet, add the spaghetti to the skillet with the pancetta, and turn off the heat.
- Quickly add your egg and cheese mixture to the skillet, stirring well to combine. Season with cracked black pepper and salt, and gradually add some of the reserved pasta water to reach your desired consistency, being careful not to make it too runny.
- Serve and enjoy with a garnish of extra parmesan and a drizzle of herb oil.
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