G.f. Pasta Ala Carbonara Recipe
house pancetta, pecorino romano, yolk
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Ingredients
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Pasta Carbonara Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
- 3
Mix the Sauce
In a medium bowl, whisk together the egg yolks, grated Pecorino Romano, and black pepper until well combined.
- 4
Combine Pasta and Sauce
Add the drained pasta to the skillet with the pancetta and its fat. Toss to combine. Remove from heat and quickly pour in the egg mixture, tossing constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Serve
Serve immediately, garnished with additional Pecorino Romano and freshly cracked black pepper to taste.
