Mushroom Free Carbonara
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tbsp kosher salt
- 6 oz guanciale or pancetta, cut into ¼-inch lardons
- 1 tbsp garlic-infused oil
- 4 large egg yolks
- 1 large whole egg
- 2 oz pecorino romano, finely grated (about 1 cup), plus more for serving
- 1 oz parmesan, finely grated (about ½ cup)
- 1 tsp coarsely ground black pepper, plus more to taste
For serving
- extra pecorino romano, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil and add the kosher salt. Cook the gluten free spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta cooking water and set it aside. Drain the pasta.
- 2
While the pasta cooks, heat the garlic-infused oil in a large skillet over medium heat. Add the guanciale lardons and cook, stirring occasionally, until the fat has rendered and the edges are golden and crisp, about 6–8 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the pan should be warm but no longer sizzling.
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