Go Back
Traditional Gluten Free Carbonara

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.


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


  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.