A creamy and delicious gluten-free and dairy-free carbonara made with eggs, pancetta, and pasta water instead of Parmesan cheese. Enhanced with tomato paste and a dash of Calabrian chili for extra flavor.
1: Combine eggs, yolks, Calabrian chili, tomato paste, and pepper in a small bowl and whisk well. Set aside to bring eggs to room temperature.
2: In a large pot, bring 4 quarts of water and 1 tbsp kosher salt to a boil.
3: Cook pasta 3 minutes shy of al dente according to packaging instructions.
4: Heat skillet over medium heat and add pancetta, cooking until golden and crisp. Reserve ¼ of the pancetta for topping.
5: Before straining pasta, reserve one cup of pasta water. Add ¼ cup hot pasta water to the egg mixture and whisk to temper the eggs.
6: Strain pasta and add it to the pan with the pancetta. Lower the heat, add ¼ cup hot pasta water, and mix well.
7: Slowly add the egg mixture, stirring vigorously until a creamy sauce forms.
8: If the sauce is too thick, add more pasta water one splash at a time.
9: Transfer to a serving dish and top with reserved pancetta, freshly cracked black pepper, and parsley.
