Spaghetti Carbonara has long been a weeknight staple at my dinner table. There is no fussing at the stove with sauces. You simply toss hot, freshly cooked pasta with eggs and cheese in a serving bowl. The cream called for here is more of an American approach rather than authentic Italian, but it imparts a delicate richness that is hard to resist. A traditional carbonara also requires lots of pepper, but adjust the seasonings according to your own taste. I tend to salt mine as well, but you might find that the pancetta and cheese make it salty enough.
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- 1 pound gluten-free spaghetti
- 1 tablespoon extra-virgin olive oil
- 1/ 2 pound cubed pancetta or chopped bacon
- 2 cloves garlic, finely minced
- 1/ 4 cup white wine
- 1/ 2 cup heavy cream
- 2 large eggs, at room temperature
- 1/ 2 cup freshly grated parmigiano-reggiano cheese
- 1/ 4 teaspoon ground pepper
- handful of chopped parsley leaves
- salt and pepper to taste
Heat the olive oil in a sauté pan over medium high heat and add the pancetta. When the cubes begin to crisp, add the minced garlic and sauté until it just starts to turn golden; add the wine and let it cook off for 2 minutes. Remove the pan from the heat.
Begin to cook the pasta according to the package directions. In the meantime, gently heat the cream until it is at a low simmer and remove from heat.
While the pasta is cooking, break the eggs into a large bowl and beat lightly with a fork. Add the pepper and half the cheese and mix together thoroughly.
When the pasta is cooked, drain it and add to the egg mixture immediately; quickly toss with two forks to coat thoroughly.
Mix in the cream and the rest of the cheese. Add the pancetta and the parsley and toss until everything is well combined. Add more pepper to taste, as well as salt if needed. Serve immediately.