Gluten-Free Pasta alla Carbonara Recipe


Nutrition

Cal/Serving: 464
Daily Value: 23%
Servings: 4

Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat18g28%
Saturated8g41%
Trans0g0%
Carbs48g16%
Fiber2g8%
Sugars2g0%
Protein25g49%
Cholesterol169mg56%
Sodium632mg26%
Calcium372mg37%
Magnesium52mg13%
Potassium251mg7%
Iron2mg10%
Zinc2mg15%
Phosphorus417mg60%
Vitamin A431IU9%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg19%
Niacin (B3)2mg9%
Vitamin B60mg10%
Folic Acid (B9)31µg8%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K1µg1%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

Gluten-Free Pasta all Carbonara
Erin Swing

When I lived in Barcelona, my Italian roommate and I would cook side-by-side. She wanted to learn how to cook gluten-free since her nephew had Celiac and I wanted to learn how to make traditional Italian food. Surprisingly, most Italian food is easily converted to gluten-free. One day, inspired by a recent acquisition of Parmigiano-Reggiano (which is fairly difficult to find in Spain) at a market, Michela wanted to treat our roommates to pasta alla carbonara.

Carbonara is the closest thing to eggs and bacon as Italians get. The basics of pasta alla carbonara are pasta, cured fatty pork, grated cheese, eggs, and black pepper. Just like my lovely Italian roommate, carbonara is straight forward and beautiful, but can be temperamental if not treated correctly. Michela worked at a restaurant in Bologna for years while putting herself through university and told me that the name refers to the carbon black color from fresh cracked black pepper. The black pepper has to be visible in order for it to be a carbonara according to her. Though the recipe sounds simple, I cannot emphasis how important mise en place is for making it well. That means having everything ready to rock and roll. Otherwise, you would risk, as my Italian friend would say, “Disastro!” This dish comes together very quickly with high reward.

4.4
Ratings10

INGREDIENTS

  • 2 thick slices of pancetta, guanciale, or 4 slices of thick bacon, diced 1/4 inch
  • 1 clove garlic, gently cracked with skin on (optional)
  • 250 grams (1 package) Italian corn pasta (spaghetti or fettuccini) such as Le Veneziane
  • 3 eggs at room temperature
  • 4 ounces finely grated Parmigiano-Reggiano and/or Pecorino Romano cheese
  • ½ teaspoon fresh ground black pepper, plus more for garnish if desired
  • Finely chopped parsley, for garnish (optional)

DIRECTIONS

Place a large pot of salted water over the heat, bringing to a boil. Cut your choice of cured pork product into small dice, about ¼ inch. In a large fry pan, brown the pork over medium heat with the garlic clove (with skin on) and cook until browned about 6-8 minutes.

During this time, add in the pasta all at once. Stir occasionally to ensure the starch does not build up, making the pasta stick to each other.

Meanwhile, in a bowl, whisk the eggs with the grated cheese (in portions) and black pepper. This egg mixture should be a thick slurry. Add more cheese to thicken if needed. Depending on the grate of the cheese, the amount can vary.

Once pasta is al dente, return pork in large fry pan to medium heat (remove the garlic and any excessive fat), and transfer the pasta to the fry pan. If you use a colander to strain the pasta, make sure to reserve at least one cup of the starchy water. There should be enough water in the fry pan with the pasta so it is wet, but not runny. Stir, toss over heat to deglaze the fry pan.

Turn off the heat and immediately add in the egg-cheese slurry and stir constantly. The residual heat should cook the eggs just enough to transform it into a thick sauce. Serve immediately. Garnish as desired with cheese, pepper, and parsley.

Recipe Details

Total time: 25 minutes.

If you cannot find or use corn pasta, try another alternative such as brown rice pasta. As far as what cured pork product to use, it depends on your personal preference and what is best where you live. I personally prefer thick-cut smoked bacon. That is due to the fact I live in Cincinnati (a.k.a. "Porkopolis") with great butchers that specialize in pork, and we have little-to-no Italian grocery products here. I also prefer the thick-cut bacon since it is smoked and able to get crispier than pancetta with my experience. The cheese is a huge determining factor of the flavor here, so do not skimp.

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human