Gluten Free Carbonara Pasta

Gluten Free Carbonara Pasta

Try not to eat the entire bowl of this delicious pasta at once! I try to portion it out immediately, if not I may eat the entire bowl. Standing. Serves 4.


1 box of gluten-free pasta, cooked according to package (sub grain-free pasta)
¼ lb or 10-12 thin slices of pancetta
2 cloves of garlic, chopped
3 organic eggs
cup Parmigiano Reggiano, freshly grated (sub plant-based cheese)
¼ cup fresh Italian parsley, finely chopped
JF Universal Salt, to taste
Fresh cracked black pepper, to taste


Cook the pasta following the package instructions but leave it a little al dente. While the pasta is cooking, pan fry the pancetta in a large skillet until crispy. Remove from the pan and drain on paper towels. Sauté the garlic in the pancetta fat on a medium heat making sure not to burn the garlic. Whisk the eggs in a small bowl. Add the grated cheese to the eggs and create a slurry. Drain the pasta and reserve ¼ cup of pasta water. In a large bowl, combine the hot pasta, pasta water, and the egg and cheese mixture. Mix well. The hot pasta will cook the egg and melt the cheese. Crumble the pancetta into the pasta and add the fresh Italian parsley. Mix to combine. Season with JF Universal Salt and fresh cracked black pepper to taste. Garnish with extra Parmigiano Reggiano cheese and fresh parsley.