Gluten Free Carbonara
Servings Prep Time
2people 20minutes
Cook Time Passive Time
20minutes 0minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
20minutes 0minutes
Ingredients
Instructions
  1. In a saucepan, bring 1.5-2 litres of water to the boil for the pasta
  2. In a frying pan, fry the pancetta in the pan (no need for oil). Add garlic and pepper to your tastes
  3. Dice the onion and add to the pan
  4. Chop the mushrooms and add to the frying pan
  5. Once the water is to the boil add the spaghetti, follow on the instructions on the packet – usually takes about 10 minutes
  6. While the pasta cooks, grate the Pecorino and Parmesan cheese (it’s better to use a fine grater for a smoother sauce) crack in the eggs and mix with the cheese.
  7. Once cooked, drain the pasta
  8. Into the pan where the pasta was cooked add in the drained pasta, frying pan contents and eggy cheese
  9. Mix over a very low heat to mix the eggs and stir in the cream (if you’re adding it) just before serving.
Recipe Notes

Traditionally served with spaghetti but carbonara also goes well with gluten free tagliatelle. For some reason it doesn’t seem the same¬†with a short pasta like penne or fusili!