With this gluten-free carbonara recipe, you’re just 20 minutes from a delicious meal of creamy pasta with crispy pancetta. This simple comfort food is rich, salty, savory, and easy to make! Use your favorite gluten-free noodles to keep this carbonara recipe completely gluten-free!
For more gluten-free pasta recipes, try our Creamy Salmon Pasta recipe, Spicy Vodka Pasta, and Butternut Squash Pasta next.
This carbonara recipe leaves you with the most luscious, silky smooth carbonara sauce. This classic Italian dish is made without cream, keeping it traditional! All you need for the creamy sauce is egg, cheese, and a bit of black pepper!
Reasons This Gluten-Free Carbonara Recipe Works
- Easy to Make! Carbonara pasta is made with pantry staples. The recipe is simple and straightforward so it’s easy to follow.
- Authentic Italian Carbonara! Some recipes cut corners and use milk to get that creamy consistency but with this recipe, you’ll learn how to make carbonara the Italian way.
- Great Whenever! This is easy for a busy weeknight but is fancy enough for a dinner party. It plates beautifully so you can impress friends and family with your culinary skills!
What is carbonara?
Carbonara is an Italian pasta made with spaghetti, egg yolks, cheese, and pancetta or guanciale (Italian cured pork jowl). Visit Rome today and you’ll find carbonara on nearly every restaurant menu!
Is carbonara gluten-free?
Classic carbonara is made with pasta so it is not gluten-free. But there’s a simple fix. Use gluten-free pasta to make gluten-free carbonara.
Ingredients You’ll Need
- Pancetta: This recipe calls for cured pork. You can use pancetta, bacon, or guanciale. Guanciale is salt-cured pork jowl. It’s harder to find in the U.S. so many carbonara recipes just use pancetta (Italian bacon) or bacon instead.
- Cheese: I use freshly grated parmesan cheese and pecorino romano for their nutty, savory taste.
- Eggs: Use a combination of whole eggs and egg yolks to enrich the sauce. Some recipes just use egg yolks but that’s a bit too rich. The eggs are the base of your creamy sauce; no milk is necessary!
- Freshly ground black pepper: The “fresh” part makes a huge difference. There’s much more flavor.
- Reserved pasta water: This contributes to the silky smooth sauce.
- Spaghetti bucatini: I use gluten-free spaghetti but you can use rigatoni or whatever shape you prefer, just grab gluten-free pasta.
- Salt: Use this when you cook the pasta.
- Garlic cloves: This an optional ingredient but who doesn’t love garlic? It’s not in classic carbonara but it tastes delicious!
How to Make Carbonara
- PREPARE THE EGG + CHEESE MIXTURE. In a bowl, whisk together the eggs, grated Pecorino Romano, and Parmesan cheese. (add a bit of pepper if desired). Set aside. This will be your creamy sauce.
- BOIL PASTA. Fill a large pot with water, add a tablespoon of salt, and bring it to a boil. Cook the spaghetti according to the package instructions until it’s al dente (cooked but still a bit firm).
- COOK THE PANCETTA (OR BACON). While the pasta is cooking, add the diced pancetta (or bacon) to a skillet over low heat. Cook slowly over low heat until it becomes crispy and golden brown and the fat is rendered. If you like, you can add minced garlic for extra flavor.
- COMBINE EVERYTHING. Once the pasta is cooked, reserve about a cup of pasta cooking water and drain the rest. Add the hot, drained pasta to the pan with the pancetta. Toss everything together so the pasta gets coated with the delicious flavor of the pancetta.
- ADD THE CREAMY SAUCE. Remove the pan from heat. Add 2 tablespoons of the reserved pasta water. Pour the cheese and egg mixture over the pasta. Toss everything quickly and thoroughly. The heat from the pasta will cook the eggs and create a creamy sauce.
- ADJUST CONSISTENCY. If the sauce seems a bit too thick, add a little bit of the reserved pasta cooking water gradually until you reach the desired consistency.
- SEASON AND GARNISH. Season the carbonara with black pepper and salt to taste. Garnish with fresh parsley and more shredded parmesan cheese if you like.
- SERVE IMMEDIATELY. Carbonara is best served immediately. Enjoy your creamy and flavorful pasta!
Tips for the Best Gluten-Free Carbonara
- Since carbonara has so few ingredients, use high-quality eggs, pecorino romano cheese, and pancetta or guanciale. Freshly cracked black pepper also enhances the flavor.
- Fat equates to flavor so you need fat for this recipe. Don’t try to substitute cured pork for a low-fat option like turkey bacon. The taste and texture will be off.
- Before draining the cooked pasta, reserve a cup of water. The starchy pasta water helps emulsify the sauce, making it creamy and smooth. Add a splash at a time until the desired consistency is achieved.
- Taste the dish before adding additional salt. Pancetta, guanciale, and Pecorino are salty, so you might not need much or any extra salt. Be generous with freshly ground black pepper though; it adds a lot of flavor to carbonara.
Recipe Variations
This carbonara recipe doesn’t do well with too many adjustments. Aside from the choice of pasta or cured meat, the ingredients for the sauce should remain intact for the best results. You can always add fresh herbs like parsley or veggies like peas or mushrooms.
Storage
Because the egg mixture is so delicate, carbonara is best when enjoyed immediately. Serve hot and enjoy right away for the best flavor and experience.
FAQs
What is a good substitute for cheese in carbonara?
Carbonara is such a simple recipe that it’s very hard to substitute the few essential ingredients it has. However, if you want to make a vegan or dairy-free version of carbonara you can use either nutritional yeast or vegan cheese alternatives. The taste and texture will of course be different but it’s the closest substitute.
How to make carbonara without egg curdling?
Do not add the egg mixture to a pan over direct heat. Instead, pour the mixture over hot spaghetti and toss quickly in order to avoid scrambling the eggs.
What is the golden rule of cooking a carbonara?
The key to creamy carbonara is egg yolks. This enriches the mixture for a thick, creamy sauce.
Why do restaurants add cream to carbonara?
Although it’s not traditional, adding cream to carbonara pasta can add a stable and consistent creamy texture to the sauce, especially if the cook is concerned about the eggs curdling or the sauce becomes too thick or clumpy. Restaurants may include cream to meet customer expectations and provide a milder, less traditional version of the dish.
What is real carbonara sauce made of?
Traditional carbonara sauce is made with just a few simple ingredients: egg yolks, Pecorino Romano cheese, pancetta or guanciale (cured pork jowl), and black pepper.
I Hope You Enjoy This Gluten-Free Carbonara Recipe!
If you try the recipe, don’t forget to rate this Gluten-Free Carbonara and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Gluten-Free Pasta Recipes To Try!
Easy Gluten-Free Carbonara
Ingredients
- 4-6 oz. pancetta guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
- ½ cup Freshly Parmesan Cheese plus more for topping
- ½ cup Pecorino Romano
- 3 large egg yolks
- 2 large eggs
- ¼ tsp Freshly ground black pepper plus more as desired
- ½ cup reserved pasta water
- 1 lb. spaghetti bucatini, or rigatoni (I use Gluten-free Spaghetti)
- 1 tbsp salt for cooking pasta
- 2 cloves garlic minced optional
Instructions
- Prepare the Egg + Cheese Mixture: In a bowl, whisk together the eggs, grated Pecorino Romano, and Parmesan cheese. (add a bit of pepper if desired). Set aside. This will be your creamy sauce.
- Boil the Pasta: Fill a large pot with water, add a tablespoon of salt, and bring it to a boil. Cook the spaghetti according to the package instructions until it's al dente (cooked but still a bit firm).
- Cook the Pancetta (or Bacon): While the pasta is cooking, add the diced pancetta (or bacon) to a skillet over low heat. Cook slowly over low heat until it becomes crispy and golden brown and the fat is rendered. If you like, you can add minced garlic for extra flavor.
- Combine Everything: Once the pasta is cooked, reserve about a cup of pasta cooking water and drain the rest. Add the hot, drained pasta to the pan with the pancetta. Toss everything together so the pasta gets coated with the delicious flavor of the pancetta.
- Add the Creamy Sauce: Remove the pan from heat. Add 2 tablespoons of the reserved pasta water. Pour the cheese and egg mixture over the pasta. Toss everything quickly and thoroughly. The heat from the pasta will cook the eggs and create a creamy sauce.
- Adjust Consistency: If the sauce seems a bit too thick, add a little bit of the reserved pasta cooking water gradually until you reach the desired consistency.
- Season and Garnish: Season the carbonara with black pepper and salt to taste. Garnish with fresh parsley and more shredded parmesan cheese if you like.
- Serve Immediately: Carbonara is best served immediately. Enjoy your creamy and flavorful pasta!
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