Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 12 ounces gluten-free fettuccine pasta: Use your favorite brand.
- 6 ounces pancetta or guanciale, diced: These cured meats give the most authentic flavor. If unavailable, use good-quality bacon.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 5 large egg yolks
- 1 cup finely grated Parmesan cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper
- Salt
- Optional: 1/2 cup frozen peas, thawed
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the gluten-free fettuccine according to the package instructions, aiming for al dente (slightly firm).
- Reserve 1 cup of pasta water before draining.
Prepare the sauce base:
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the pancetta (or bacon) and cook until crispy and the fat has rendered, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Make the egg mixture:
- In a medium bowl, whisk together the egg yolks, Parmesan cheese, and black pepper.
Assemble the carbonara:
- Remove the skillet from the heat (this is important to prevent the eggs from scrambling).
- Add the hot, drained pasta directly to the skillet with the pancetta. Toss to coat.
- Slowly pour the egg mixture over the pasta, stirring constantly and vigorously. The residual heat from the pasta and pancetta will gently cook the eggs, creating a creamy sauce.
- Add a splash or two of reserved pasta water to loosen the sauce if needed. It should be silky, not overly thick.
- If using peas, gently stir them in.
Season and serve:
- Taste and season with salt if needed.
- Divide the pasta among serving bowls.
- Top with additional Parmesan cheese and freshly ground black pepper.
- Enjoy immediately!
Important Tips:
- Use high-quality ingredients: The quality of your pancetta/bacon, Parmesan, and eggs will significantly impact the final dish.
- Room temperature eggs: They will blend more smoothly into the sauce.
- Don’t overcook the eggs: The key is to work off the heat, using the residual warmth to create a creamy sauce.
- Pasta water is your friend: The starchy pasta water helps the sauce emulsify and become luxuriously creamy.
