📝 About This Recipe
Experience the soul of Rome with this luxurious, gluten-free rendition of the classic Carbonara. By utilizing high-quality corn and rice-based pasta and a precise emulsion of Pecorino Romano and farm-fresh eggs, we achieve a velvet-like sauce without a drop of cream. This dish celebrates the smoky depth of guanciale and the sharp kick of freshly cracked black pepper for a truly authentic Italian experience that everyone can enjoy.
🥗 Ingredients
The Pasta
- 12 ounces Gluten-Free Spaghetti (high-quality brand like Rummo or Barilla GF)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pork and Aromatics
- 5 ounces Guanciale (cured pork cheek, cut into 1/2-inch batons; may substitute thick-cut pancetta)
- 1 teaspoon Extra Virgin Olive Oil (to help render the fat)
- 1 tablespoon Black Peppercorns (toasted and coarsely ground)
The Carbonara Cream
- 2 pieces Whole Large Eggs (at room temperature)
- 3 pieces Large Egg Yolks (at room temperature for extra richness)
- 1.5 cups Pecorino Romano Cheese (finely grated, plus extra for serving)
- 1/2 cup Parmigiano Reggiano (finely grated)
👨🍳 Instructions
-
1
Bring a large pot containing at least 4 quarts of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
-
2
In a medium mixing bowl, whisk together the 2 whole eggs, 3 egg yolks, grated Pecorino Romano, and Parmigiano Reggiano until a thick, pale paste forms.
-
3
Toast the whole peppercorns in a small dry skillet over medium heat until fragrant (about 2 minutes), then crush them coarsely with a mortar and pestle or the bottom of a heavy pan.
-
4
Add half of the crushed pepper into the egg and cheese mixture, stirring to combine.
-
5
Place the guanciale and a teaspoon of olive oil in a large cold skillet. Turn the heat to medium and cook slowly to render the fat.
-
6
Continue cooking the guanciale for 8-10 minutes until the edges are golden-brown and crispy, but the center remains slightly chewy. Turn off the heat but leave the pan on the stove.
-
7
Add the gluten-free spaghetti to the boiling water. Cook for 1-2 minutes less than the package directions for 'al dente,' as the pasta will finish cooking in the sauce.
-
8
Just before draining, carefully ladle out 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce emulsion.
-
9
Drain the pasta and immediately add it to the skillet with the guanciale and its rendered fat. Toss over medium-low heat for 30 seconds to coat every strand.
-
10
Remove the skillet entirely from the heat source. This is crucial to prevent the eggs from scrambling.
-
11
Whisk 2 tablespoons of the hot pasta water into your egg/cheese mixture to temper it, then pour the mixture over the pasta in the skillet.
-
12
Toss vigorously with tongs or a pasta fork, adding small splashes of the reserved pasta water as needed, until the cheese melts and the eggs thicken into a glossy, creamy sauce that clings to the noodles.
-
13
Taste and add more black pepper if desired. The cheese and guanciale are salty, so additional salt is usually unnecessary.
💡 Chef's Tips
Always use room temperature eggs to ensure a smooth emulsion without shocking the proteins. Never add the egg mixture while the pan is over active heat; the residual heat of the pasta and pan is enough to cook the sauce safely. Finely grate your cheese using a microplane; large clumps won't melt evenly into the sauce. Gluten-free pasta releases different starches than wheat pasta, so don't skip the tempering step with pasta water. If the sauce looks 'tight' or dry, add more pasta water one tablespoon at a time until it shines.
🍽️ Serving Suggestions
Serve immediately in warmed shallow bowls to keep the sauce creamy. Pair with a crisp, high-acidity Italian white wine like Frascati or Vermentino. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Top with an extra dusting of Pecorino Romano and the remaining cracked black pepper. A side of roasted garlic broccolini provides a wonderful textural contrast.