Creamy Parmesan & Crisp Pancetta Gluten-Free Spaghetti Carbonara

Creamy Parmesan & Crisp Pancetta Gluten-Free Spaghetti Carbonara – A Decadent Twist on a Classic Italian Favorite

Get ready for a mouthwatering adventure with our Creamy Parmesan & Crispy Pancetta Gluten-Free Spaghetti Carbonara! Perfect for gluten-free and low-carb eaters, this dish packs all the flavorful punch of a classic Italian favorite, without the gluten.

Some Roman Inspiration!

Inspired by the traditional Roman Carbonara, I’ve tailored this beloved recipe to accommodate gluten-free and low-carb preferences without compromising on taste. By swapping in gluten-free pasta and adding crispy pancetta, this version not only caters to dietary needs but also enhances the classic with a delightful crunch.

Why You’ll Love It

• Rich and Creamy: Every forkful is drenched in a velvety Parmesan-egg sauce, enriched with crispy pancetta.
• Simple Ingredients, Big Flavor: With just a handful of quality ingredients, the natural flavors shine through spectacularly.
• Diet-Friendly: Perfect for gluten-sensitive and low-carb diets.
• Quick to Prepare: From pan to plate in 30 minutes, making it an ideal weeknight dinner.

Quick Grocery List

For the Gluten-Free Spaghetti:

• Gluten-free spaghetti
• Salted water

For the Carbonara Sauce:

• Egg yolks
• Whole egg
• Freshly grated Parmesan cheese
• Ground black pepper
• Salt (optional)

For the Pancetta:

• Pancetta
• Olive oil (if pancetta is lean)

Optional Garnish:

• Chopped fresh parsley
• Extra shaved Parmesan
• Cracked black pepper

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Ready in 30 minutes.
• Equipment Checklist: Large pot, skillet, mixing bowl, whisk, tongs.
• Dietary Adjustments: Options for dairy-free substitutions available.
• Serving Size: Perfectly portions for 4 people.

Best Gluten-Free Spaghetti Carbonara with Creamy Parmesan & Crispy Pancetta – Easy Low-Carb Italian Pasta Recipe

DifficultyEasy

Servings4

Prep time10 minutes

Cook time20 minutes

Total time30 minutes

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Ingredients:

For the Gluten-Free Spaghetti:

• 12 oz (340g) gluten-free spaghetti, (brown rice or corn-based work best)
• Salted water, for boiling

For the Carbonara Sauce:

• 3 large egg yolks
• 1 whole large egg
• 1 cup freshly grated Parmesan cheese, (plus extra for garnish)
• 1/2 tsp ground black pepper
• 1/4 tsp salt , (optional, depending on pancetta saltiness)

For the Pancetta:

• 6 oz (170g) pancetta, diced (or substitute thick-cut bacon)
• 1 tsp olive oil, (only if pancetta is lean)

Optional Garnish:

• Chopped fresh parsley
• Extra shaved Parmesan
• Cracked black pepper

Let's Get Cooking!

Instructions:

• 1

  1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Add the gluten-free spaghetti and cook until al dente according to the package instructions (usually 8–10 minutes).

  3. Reserve 1 cup of pasta water, then drain the pasta and set aside.

• 2

  2. Make the Sauce

  1. In a mixing bowl, whisk together the egg yolks, whole egg, Parmesan cheese, and black pepper until creamy. Set aside.

• 3

  3. Cook the Pancetta

  1. In a large skillet over medium heat, add the diced pancetta.

  2. Cook for 5–7 minutes until golden and crispy. If it sticks, add a touch of olive oil.

  3. Turn off the heat once crispy but keep the pancetta in the pan.

• 4

  4. Combine Everything

  1. Immediately add the drained pasta to the skillet with the pancetta (still warm but not on direct heat).

  2. Quickly pour the egg-Parmesan mixture over the pasta.

  3. Toss or stir vigorously to coat all the noodles – the residual heat will gently cook the sauce.

  4. If needed, slowly add some reserved pasta water (a tablespoon at a time) to loosen the sauce to your desired creaminess.

• 5

  5. Serve

  1. Plate the pasta immediately and top with extra Parmesan, parsley, and cracked black pepper.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Mixing bowl
• Tongs or pasta fork
• Measuring cups and spoons
• Whisk

Nutrition

Calories	460
Carbohydrates	42g
Cholesterol	170mg
Fat	24g
Fiber	3g
Protein	22g
Saturated Fat	9g
Sodium	640mg
Sugar	2g
Trans Fat	0g
Unsaturated Fat	13g

Let’s Get Cooking

Pro Tips for Cooking the Dish:

• Tip 1: Always reserve pasta water before draining. It’s the secret to a silky sauce.
• Tip 2: Toss pasta off heat to avoid curdling the egg mixture.
• Tip 3: Use freshly grated Parmesan for the best flavor and texture.

Art Of

Mastering a gluten-free Carbonara involves a few key techniques:

• Perfecting the Pasta: Cooking gluten-free pasta to al dente without it becoming mushy.
• Silky Sauce Without the Heat: Learn how to emulsify the eggs and cheese with pasta water to create a creamy sauce that doesn’t scramble.

Tips and Variations

• Cheese Variations: Swap Parmesan with Pecorino Romano for a sharper flavor.
• Meat Alternatives: Guanciale is traditional, but thick-cut bacon is a great substitute if pancetta is unavailable.
• Pasta Shapes: While spaghetti is classic, linguine or fettuccine can also be used to great effect.

Nutrition Breakdown (Per Serving)

• Calories: 460 – Perfect for energy without overindulgence.
• Carbohydrates: 42g – Primarily from gluten-free pasta, providing steady energy.
• Cholesterol: 170mg – Manage intake if monitoring cholesterol levels.
• Fat: 24g – Offers richness; balance with lighter meals throughout the day.
• Fiber: 3g – Helps digestion; consider more fibrous sides if needed.
• Protein: 22g – Excellent for muscle repair and satiety.
• Saturated Fat: 9g – Enjoy in moderation; opt for heart-healthier fats elsewhere.
• Sodium: 640mg – Keep an eye on additional salt in your diet.
• Sugar: 2g – Minimal sugar makes this a savory favorite.
• Trans Fat: 0g – Free of harmful trans fats.
• Unsaturated Fat: 13g – Includes healthier fats, beneficial for heart health.

Storing and Reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or milk, stirring continuously to maintain the sauce’s creamy texture. Avoid the microwave as it can scramble the eggs.

Frequently Asked Questions (FAQ)

Q: Can I make this dairy-free?
A: Yes! Substitute vegan Parmesan-style cheese and use coconut cream. Note: this will alter the traditional flavor.

Q: Why did my sauce turn clumpy or scramble?
A: The pan was likely too hot. Combine off heat and toss quickly to prevent scrambling.

Q: Can I make it ahead?
A: Prepare pancetta and sauce mixture in advance, but combine with pasta just before serving for best results.

Engage and Share

Tried this recipe? Loved it? I’d love to hear from you in the comments below! Feel free to share your tweaks and photos, or rate this recipe. For more delicious twists on classic dishes, check out our other recipes on the blog!

• Barbacoa Mac and Cheese
• Creamy Tuscan Chicken & Gnocchi
• Bright Spring Pea & Prosciutto Pasta
• Classic Carbonara with Pancetta & Asparagus