Are you ready for an easy and delicious gluten-free spaghetti carbonara? Let's make it- no cream, either!
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About This Gluten-Free Carbonara Recipe
Did you know that traditional spaghetti carbonara doesn't have any cream?
This dish has been drastically changed here in the United States from the real carbonara made in Italy. Truthfully, I think it's a real shame.
Because a carbonara uses 3 ingredients to create magic: eggs, cheese, and bacon.
It's so simple, always tastes incredible, and cooks in 30 minutes. I wonder why anyone tried to change it!
Using those basic principles from Italian cooking, some gluten-free spaghetti, and a few tips, I've created my own gluten-free spaghetti carbonara, and I think you'll love it. This recipe is a combination of ingredients and techniques I've learned from two carbonara recipes - The Food Network, and Pina Bresciani, with adaptations to be gluten-free.
Ingredients You'll Need For Spaghetti Carbonara
-Gluten-free spaghetti (Whatever brand you prefer, they all work well. I like Barilla & Jovial the best!)
-Parmesan cheese (traditional carbonara calls for Pecorino Romano, but Parmesan is easier to find, and the taste is similar. You need real parmesan cheese, in a block. More details on the parmesan below.)
-Bacon (traditional carbonara calls for guanciale, but I use regular bacon, just make sure it's gluten-free)
-Egg yolks
-Freshly ground black pepper
-Fresh parsley, for serving (optional), or frozen peas, if you'd like, for veggies
How To Cook Gluten-Free Spaghetti Carbonara
You'll brown the bacon on the stovetop while the pasta cooks. Then, you'll use parmesan cheese, egg yolks, some of the bacon fat, and a little pasta water to create the "carbonara cream", along with some freshly ground black pepper. When the pasta is done cooking, you'll add it to the pan with the bacon fat along with some liquid, to cook for a few minutes. Then you stir in the carbonara cream mixture, the cooked bacon, and it's done!
Top Tips For Making This Recipe With Success
Don't drain the pasta water! You need it to create the sauce and make it creamy. The starchiness from the gluten-free pasta will help with this, so it's crucial you don't drain your pasta. Just turn off the heat and then using tongs, spoon the spaghetti into the pan.
Grate your parmesan cheese by hand, and use the real stuff. You'll want it to say "Parmeggiano Regiano" on the side in big letters. Pre-grated cheese have anti-caking agents that can make the cheese not melt as nicely. You want the real deal for this recipe - trust me. Don't use the sprinkle cheese, as Dylan calls it (the canned powdered parmesan) or pre-shredded parmesan. You want good quality parm here for the best results! You can usually find a block of it available in the deli area of your supermarket. It will be more expensive, but it will last you a while, and the taste and quality are fantastic.
Tips For Cooking Gluten-Free Spaghetti
Be sure to stir a lot - especially in the beginning, to ensure the pasta doesn't stick together or clump.
Keep the water at a fast boil the entire time, so the pasta stays cooking, and doesn't harden.
Using tongs or something similar, scoop the spaghetti out from the hot pasta water, rather than draining it. You need the liquid to help make the sauce!
How To Serve Spaghetti Carbonara
This recipe is a crowd pleaser and creates an incredible, rich sauce without any cream. Carbonara has become a staple pasta dish in our home, and now I can't stop making it. It goes amazing with some fresh gluten-free garlic bread or a simple salad with homemade gluten-free dressing!
Looking for more gluten-free pasta recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free lasagna is easy and always a crowd pleaser - with no boiling of noodles required.
Spaghetti bolognese gives a hearty flavor using red wine and olive oil - but I make mine with ground turkey!
Check out over 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free spaghetti carbonara!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Spaghetti Carbonara Recipe
Gluten-Free Spaghetti Carbonara
Recipe Inspired & Adapted from Food Network & Pina Bresciani
Ingredients
- 12 ounces gluten-free spaghetti
- 6 egg yolks
- 1 heaping cup of freshly grated Parmesan cheese, plus more for serving
- 2 cups cooked chopped bacon (about 1 lb bacon uncooked, make sure it's gluten-free)
- Freshly cracked black pepper, to taste
- 1-2 cups cooked frozen peas, if desired (Optional)
- Fresh parsley, for garnish, (Optional)
Instructions
Grate the parmesan cheese and set aside. Chop your bacon and add to a cold frying pan. Then turn the heat on medium-low and allow it to brown and get nice and crispy When the bacon is cooked, remove it to a plate, but leave the fat in the pan and turn off the heat.
Bring a large pot of water to a boil on the stovetop. When the water is at a rolling boil, add the salt and then the gluten-free spaghetti. Stir often to make sure the spaghetti doesn't clump together. Cook until al dente but don't drain the water - just turn off the heat. You'll finish cooking it in the frying pan with the bacon fat.
While the pasta is cooking, make the carbonara cream by beating together the grated parmesan cheese, egg yolks, 2 spoonfuls of of bacon fat from the pan, some freshly grated black pepper, and a little bit of the starchy gluten-free pasta water with a fork in a small bowl. Don't overthink it! The consistency should be like a pudding when mixed together. If you added too much water, just throw in some more cheese. If it's too thick, add some more water to thin it out. Set aside.
When the pasta is at al dente, turn off the heat and using tongs, transfer it to the pan with the bacon fat over medium heat, along with about ½ ladle of starchy gluten-free pasta water and toss. Stir and cook for about 2-3 minutes, or until desired tenderness. Add more pasta water as needed about ½ ladle at at a time - you want there to be some starchy liquid on the bottom of the pan to mix with the carbonara cream.
Turn off/remove pan from heat and add the carbonara cream. Mix together. Add in the bacon and mix again, and if using, add in cooked peas if you like. Garnish with additional parmesan cheese and freshly cracked black pepper, plus some chopped parsley if you want a little color. ENJOY!
Notes
Storage: Store this spaghetti tightly covered in the refrigerator for up to 2-3 days. Just reheat in the microwave.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 546Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 338mgSodium 1195mgCarbohydrates 41gFiber 8gSugar 4gProtein 31g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Tell me in the comments below!
Do you like carbonara?
What's your favorite pasta dish?
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