Gluten Free Fettuccine Carbonara
This gluten free fettuccine carbonara delivers the same silky, indulgent richness as the classic Italian favorite. It's comforting, satisfying, and absolutely worth making.
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Ingredients
- 12 oz Gluten Free Fettuccine
- 6 oz Pancetta, Diced
- 4 Large Egg Yolks
- 1 Large Whole Egg
- 1 cup Finely Grated Pecorino Romano Cheese
- 1/2 cup Finely Grated Parmesan Cheese
- 1/2 tsp Black Pepper, Plus More For Serving
- 1 tbsp Olive Oil
- 2 Cloves Garlic, Lightly Smashed
Instructions
- Bring a large pot of generously salted water to a boil. Cook the gluten free fettuccine according to package directions until just al dente. Before draining, reserve 1 cup of the starchy pasta water.
- While the pasta cooks, whisk together the egg yolks, whole egg, pecorino romano, parmesan, and black pepper in a medium bowl until smooth and creamy. Set aside.
- Heat the olive oil in a large deep skillet over medium heat. Add the diced pancetta and cook for 5 to 7 minutes, stirring occasionally, until golden and crispy.
- Add the smashed garlic cloves to the skillet and cook for 1 minute until fragrant. Remove and discard the garlic.
- Remove the skillet from the heat and add the drained pasta directly to the pancetta. Toss well to coat in the rendered fat.
- With the skillet still off the heat, pour the egg and cheese mixture over the pasta. Toss vigorously and continuously, adding reserved pasta water a couple of tablespoons at a time, until a silky and creamy sauce forms that clings to every strand.
- Serve immediately with an extra generous grinding of black pepper and more grated pecorino on top.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 49g | Protein: 28g | Fat: 30g
Calories: 582kcal
Cost: $16