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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gluten-Free Spaghetti Carbonara Recipe

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This recipe for Gluten-Free Spaghetti Carbonara is from The Leonard/Muller/Kradas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz package of gluten-free spaghetti
3 T olive oil
1 Small onion, chopped
1 package Boar's Head pancetta, or prosciutto de Parma, chopped and trimmed
1 clove garlic, minced
4 eggs, beaten
Light cream to taste, optional
Romano cheese, to taste
Salt and pepper to taste
Italian parsley for garnish
Directions:
Directions:
Set a large pot of salted water on to boil.
Heat and add the olive oil to a large sauté pan with high sides.
If using pancetta, add it to the pan and sauté until the fat is translucent; then add the onions and sauté until they are translucent. If using prosciutto, reveres the order.
Add the entire package of spaghetti to the boiling water.
Stir the garlic into the onion/pork mixture. Cook for about 30 seconds.
Remove the sauté pan from the heat while draining the pasta.
Add the pasta to the onion mixture and turn the heat back on.
Pour the raw eggs over the pasta, while stirring continuously. Do not let the eggs become scrambled.
Add the optional cream to create the desired consistency.
Season with salt and pepper. Garnish with the parsley and serve with the Romano cheese.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
25-30 minutes

 

 

 

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