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Gluten-Free Spaghetti Carbonara Recipe


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.


  • 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.