Gluten-Free Spaghetti Carbonara
Crisp pancetta and a silky egg-and-cheese sauce cling to gluten-free spaghetti for a quick, classic Italian supper.
Fits Celiac, Hashimoto's, Low-FODMAP and 5 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 100 g gluten-free spaghetti
- 50 g pancetta, diced
- 1 egg yolk
- 1 whole egg
- 25 g Parmigiano-Reggiano, finely grated
- 1 tsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 pinch fine salt
Method
- Whisk eggs with grated cheese and chopped parsley until smooth.
- Boil salted water; cook spaghetti until tender with a slight bite.10 min timer
- Sizzle pancetta in olive oil until crisp and golden.5 min timer
- Drain spaghetti, reserving a little cooking water, and return it to the pot.
- Off heat, toss pasta with pancetta, then stir in egg mixture until glossy.1 min timer
Why it works
- Celiac disease: Gluten-free spaghetti is the only grain product, with no wheat-based sauce or crumbs.
- Gluten-free: Gluten-free spaghetti keeps this classic pasta bowl free of wheat, barley and rye.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Low-FODMAP recipes, Pregnancy recipes, Toddlers recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, One pan recipes, Quick recipes, Gluten-free Italian recipes.