This gluten-free and dairy-free carbonara is rich and creamy, made with eggs, pancetta, and gluten-free spaghetti. Perfect for those avoiding dairy without compromising on flavor.
1: Combine eggs, yolks and pepper in a small bowl and whisk well to thoroughly combine. Set aside to come to room temperature.
2: In a large pot, add 4 quarts of water with 1 tbsp kosher salt and bring to a boil over medium-high heat.
3: Cook spaghetti two minutes shy of al dente according to packaging instructions.
4: In a large skillet over medium heat, add pancetta and cook until golden crisp on all sides. Reserve ¼ of the pancetta for topping.
5: Before straining pasta, reserve one cup of pasta water. Mix ¼ cup hot pasta water into egg mixture.
6: Strain pasta and add to pancetta pan over low heat. Mix well and slowly add the egg mixture, stirring vigorously until creamy.
7: If sauce is too thick, add more pasta water a splash at a time.
8: Transfer to serving dish and top with reserved crispy pancetta, black pepper, and parsley.
