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.
In a large saucepan, bring water to a rolling boil.
Add pasta to water and boil 8-10 minutes or until al dente. Do not overcook gluten free pasta! It will fall apart
While pasta is cooking, in a small saucepan, brown guanciale until crispy. Drain, and set aside.
Whisk eggs together with Romano cheese. Add salt and pepper as desired.
Drain pasta and reserve 1/2 cup of pasta water.
Transfer pasta back to pot and mix in guanciale. Toss in a little bit of pasta water to moisten.
Pour egg/cheese mixture over pasta and quickly toss together until cheese is melted. Add more pasta water if sauce is too thick.
Add additional salt and pepper as desired. Serve immediately.