A traditional spaghetti carbonara is a deliciously quick family tea that can be enjoyed with a salad or gluten free garlic bread, Alfresco if the weather permits!
- 400g gluten free spaghetti (or whichever shaped pasta you would like to use)
- 100g pancetta, chopped
- 3 large egg, 1 full egg and 2 egg yolks
- 100g parmesan cheese, freshly grated
- 2 garlic cloves, minced
- Freshly cracked black pepper
WHAT YOU NEED TO DO
Boil the kettle and pour into a deep saucepan. Bring back to the boil, season with salt and pop in the spaghetti before covering with the lid.
Heat a frying pan and dry fry the pancetta pieces with the garlic until golden and crisp. Meanwhile, in a bowl, beat together the eggs with most of the parmesan cheese, salt and pepper.
Test the pasta; when it’s al dente (with a slight bite to it) use tongs to lift it into the pancetta pan, don’t throw the water away yet!
Remove the pancetta pan from the heat and quickly pour in the egg and cheese mixture. Use the tongs again to twist the pasta into the mixture so that the egg cooks. You want it to thicken up but not to scramble.
Add a couple of tablespoons of the pasta water into the pan to loosen the spaghetti up; this will give it a lovely creamy consistency.
Taste and season with further salt and pepper if necessary then sprinkle with the rest of the parmesan cheese.
Pop the dish into the middle of the table and let the family help themselves to this traditional Italian gluten free carbonara.