Traditional Italian Carbonara – Gluten Free

Traditional Italian Carbonara – Gluten Free

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It’s #noodlemonth, did you know? And being 1/2 Italian means I’m ALWAYS up for good pasta dish! Especially a simple, classic dish like this Traditional Gluten Free Italian Carbonara.

When I was in Italy before Christmas, Carbonara was the main dish I wanted to experience. You don’t see carbonara on the menu in America very often, at least the correct version. American Italian restaurants butcher this dish. They add all kinds of stuff that shouldn’t be in it. Peas, onion, cream, garlic, white wine… NONE of that goes in carbonara! Just don’t do it. There’s only 4 ingredients in a true carbonara. Pasta (and it’s usually either rigatoni or spaghetti), guanciale or pancetta, eggs, and pecorino romano. That’s it. Salt and pepper are ok too. Please don’t butcher this amazing Italian dish with adding anything else. And if you do, don’t tell an Italian. They will shun you. 

Carbonara is a true Roman dish. You can find it just about everywhere in Rome. That, and gelato. I’m not kidding, there’s a restaurant that serves it practically on every city block. And being a gluten free eater in Rome makes no difference. You’ll find dozens of restaurants that can make this dish, and just about any other pasta dish, gluten free with ease. I was in heaven. Pure heaven. See my pictures below for evidence 🙂

Gluten free traditional carbonara

And while you’re perusing the pasta porn below, check out the other pasta dishes created by some of my food blogging buddies. They’re sure to wet your appetite for pasta! Because is there anything better than a great big bowl of pasta? I think not.

Italian carbonara

Browse these delicious #noodlemonth dishes!

Classic carbonara

Traditional Gluten Free Carbonara
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Italian Carbonara

A gluten free version of a classic, Italian dish. Just pasta, pancetta, eggs, and cheese combine into one of the most simple, yet delicious pasta dishes ever created.

Ingredients

  • 1/2 lb guanciale or pancetta thick cut bacon will work in a pinch too
  • 1 lb Spaghetti or rigatoni pasta I used Barilla’s gluten free spaghetti
  • 2 x-large eggs
  • 1 cup finely grated pecorino Romano
  • salt and pepper, to taste

Instructions

  1. In a large saucepan, bring water to a rolling boil.

  2. Add pasta to water and boil 8-10 minutes or until al dente. Do not overcook gluten free pasta! It will fall apart

  3. While pasta is cooking, in a small saucepan, brown guanciale until crispy. Drain, and set aside.

  4. Whisk eggs together with Romano cheese. Add salt and pepper as desired.

  5. Drain pasta and reserve 1/2 cup of pasta water.

  6. Transfer pasta back to pot and mix in guanciale. Toss in a little bit of pasta water to moisten.

  7. Pour egg/cheese mixture over pasta and quickly toss together until cheese is melted. Add more pasta water if sauce is too thick.

  8. Add additional salt and pepper as desired. Serve immediately.



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