This recipe is translated from Cookpad Italy. See original: ItalySpaghetti alla Carbonara Versione Gluten Free

Gluten-Free Spaghetti alla Carbonara

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
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https://wp.me/pbsnWY-5w4

A classic Italian pasta dish—maybe the most famous in the world—here in our gluten-free version: Gluten-Free Spaghetti alla Carbonara!

Sometimes, there’s nothing better than treating yourself to a delicious, comforting meal—one of those dishes that instantly lifts your spirits. This is exactly that kind of dish. Easy, quick, and flavorful, now in a gluten-free version.

It’s a rich, tasty dish that’s not too complicated. The creaminess of fresh egg yolks, the bold, salty flavor of Pecorino Romano, and the crispiness of guanciale—what more could you want? This dish satisfies all the senses: it looks beautiful, tastes savory and creamy, and with every bite, it reminds me of my childhood... my grandmother, and later my mom, would make this for me whenever I was feeling down. In short, it’s the ultimate comfort food!

It may be a simple dish, but that’s exactly what makes it so fantastic!

See you in the next recipe!

Pierre and Vivy

Gluten-Free Spaghetti alla Carbonara

https://wp.me/pbsnWY-5w4

A classic Italian pasta dish—maybe the most famous in the world—here in our gluten-free version: Gluten-Free Spaghetti alla Carbonara!

Sometimes, there’s nothing better than treating yourself to a delicious, comforting meal—one of those dishes that instantly lifts your spirits. This is exactly that kind of dish. Easy, quick, and flavorful, now in a gluten-free version.

It’s a rich, tasty dish that’s not too complicated. The creaminess of fresh egg yolks, the bold, salty flavor of Pecorino Romano, and the crispiness of guanciale—what more could you want? This dish satisfies all the senses: it looks beautiful, tastes savory and creamy, and with every bite, it reminds me of my childhood... my grandmother, and later my mom, would make this for me whenever I was feeling down. In short, it’s the ultimate comfort food!

It may be a simple dish, but that’s exactly what makes it so fantastic!

See you in the next recipe!

Pierre and Vivy

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Ingredients

30 minutes
Serves 4 servings
  1. 11 ozgluten-free spaghetti (about 320 grams)
  2. 5.3 ozguanciale (about 150 grams)
  3. 5egg yolks
  4. 7 ozPecorino Romano cheese, grated (about 200 grams)
  5. Smoked black pepper, to taste
  6. Salt, black pepper, and extra virgin olive oil, to taste

Cooking Instructions

30 minutes
  1. 1

    Start by preparing the guanciale. Cut it into slices about 1/2 inch (1 cm) thick, then slice those into strips. Place the guanciale in a skillet over low heat without adding any extra fat, and cook until it becomes crispy.

    Once the guanciale is ready, remove it from the pan, leaving the rendered fat behind, and drain it on paper towels.

    Meanwhile, bring a large pot of water to a boil for the spaghetti.

  2. 2

    While the guanciale is cooking, grate the Pecorino Romano and set it aside. Place the 5 egg yolks in a mixing bowl (one yolk per serving, plus one for the pan, as my mom used to say!) and whisk until smooth and creamy.

  3. 3

    Add the grated Pecorino Romano to the yolks and mix vigorously until well combined. For extra creaminess, you can gently warm the mixture over a double boiler while stirring constantly—just make sure the heat is very low! This will help create an even creamier sauce. Set aside.

  4. 4

    While you’re preparing the sauce, cook the spaghetti in salted boiling water. When the pasta is al dente, drain it directly into the skillet with the guanciale fat. Add black pepper and toss everything together for about a minute. Turn off the heat, add the egg and cheese mixture, and stir quickly to combine until a creamy sauce forms. If the sauce is too thick, add a little pasta cooking water.

  5. 5

    Finally, once the pasta is ready, add the crispy guanciale and toss everything together one last time.

  6. 6

    Serve your spaghetti hot, finishing each plate with a generous sprinkle of black pepper.

  7. 7

    This is a dish with an incredible flavor—simple, quick, and full of homemade taste. The creaminess you get by following a few small tips is the secret touch. Every ingredient brings its own character and unique flavor, making this dish a masterpiece for your taste buds!

    Give it a try and let us know what you think!

    Enjoy!

    Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
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Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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