Recipe
Spaghetti Carbonara With Pancetta
Fork up crispy pancetta and Gluten Free Spaghetti strands paired with a creamy carbonara sauce. The magic unfolds with a rich blend of egg, cream, Parmesan, and, of course, a splash of pasta water! Invite everyone to the table with this take on a traditional carbonara made even more inviting with Gluten Free Spaghetti.
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Made With
Everyone loves a good traditional carbonara, and this gluten free version brings more forks to the table. Cream, eggs, Parmesan, and garlic blend into a dreamy, velvety sauce that pairs perfectly with long strands of gluten free pasta and smoky pancetta. It’s pure decadence in a dish — and you can have it on the table in just 30 minutes!
Ingredients
- 12 oz. Ronzoni Gluten Free Spaghetti
- Kosher salt
- ½ lb pancetta, cubed
- 1 tsp. olive oil
- 2 Tbsp heavy cream
- 3 large eggs
- 1 cup Parmesan
- ½ garlic clove, finely grated
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Heat skillet over medium heat. Add olive oil and pancetta. Cook until golden brown, stirring occasionally. Transfer to a paper towel-lined plate and reserve 1 Tbsp pancetta fat, discarding the rest.
- To a large bowl, add pancetta fat, cream, eggs, Parmesan, garlic, ¼ tsp. salt, and a generous amount of pepper; whisk to combine.
- Finish cooking Spaghetti according to package directions, reserving ½ cup of the cooking water before draining. Add the pasta to the bowl with the cheese mixture and most of the pancetta. Toss to coat, adding some of the pasta water as necessary to reach your desired consistency. Divide between bowls and top with the remaining pancetta.
Pro Tip
Can’t find pancetta? Swap it for thick-cut bacon to keep all the richness.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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