Gluten-Free Spaghetti Carbonara Recipe

Staff Writer
Gluten-Free Spaghetti Carbonara Recipe
Gluten-Free Pasta
Jess Kapadia

Gluten-Free Pasta

My favorite part of spaghetti carbonara is the generous dose of freshly ground black pepper, said to represent flecks of coal ( the “carbone”) that would drop off Italian miners’ clothes into the pasta while they were making it over a campfire.  Actually my favorite-favorite part is that there’s gluten-free spaghetti out there. For a truly authentic version, use guanciale, cured pork jowl, instead of bacon. Flecks of coal are optional.

Click here to see Recipe SWAT Team: Pasta Dishes.

Deliver Ingredients


  • ½ pound of bacon, cut into ½-inch pieces
  • 1 pound of Royal Harvest quinoa-corn (or other gluten-free) spaghetti
  • 2 tablespoons unsalted butter
  • 4 eggs, beaten
  • ½ cup Parmigiano-Reggiano, grated, plus more for garnish
  • ½ cup Pecorino Romano, grated       
  • Plenty of coarsely ground black pepper


Heat a medium-sized iron skillet over medium heat and fry the bacon until completely rendered and crisp, about 15 minutes. Remove from skillet using a slotted spoon and transfer to paper towels.

Cook spaghetti according to box, drain, and return to pot. Add butter and stir until spaghetti is well-coated.  Slowly alternate adding the beaten eggs and grated cheeses, stirring constantly, until thick and creamy. Add bacon and pepper, toss to combine, garnish with a generous sprinkle of Parmigiano-Reggiano and serve immediately.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.