Ingredients and Weight:
- 1 lb (450g) gluten-free spaghetti
- 1 cup (120g) pancetta or bacon, cut into small cubes
- 1/2 cup (60ml) heavy cream
- 1/2 cup (60ml) Parmesan cheese, freshly grated
- 3 large eggs
- 1/4 cup (60ml) white wine (optional)
- Salt and freshly ground black pepper to taste
- Chopped parsley, for garnish (optional)
Preparation Time:
10 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cook the spaghetti according to the package directions until al dente.
- While the pasta is cooking, fry the pancetta or bacon in a large skillet over medium heat until crispy.
- In a large bowl, whisk together the heavy cream, Parmesan cheese, eggs, white wine (if using), salt, and pepper.
- Drain the pasta and add it to the skillet with the pancetta or bacon.
- Pour the egg mixture over the pasta and cook, stirring constantly, until the eggs have thickened and the pasta is coated in the sauce.
- Remove from heat and stir in chopped parsley, if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 20g
- Protein: 15g
- Carbohydrates: 60g
- Fiber: 2g
- Cholesterol: 100mg
- Sodium: 500mg
Dish Characteristics:
- Creamy and flavorful
- Rich and savory
- Gluten-free
- Easy to make
User Comments:
- "This gluten-free carbonara was absolutely delicious. The sauce was rich and creamy, and the pancetta added a nice crispy touch. It was the perfect comfort food for a cold winter night." - Lisa
- "I love carbonara, but I'm always disappointed when I can't find a gluten-free version. This recipe was a lifesaver! It's just as good as the traditional dish, and my guests loved it." - Sarah
- "I made this for my family, and everyone raved about it. It's a great recipe for a special occasion." - Jessica
Special Precautions and Tips:
- If you don't have gluten-free spaghetti, you can use any other type of gluten-free pasta.
- You can adjust the amount of pepper to your liking.
- If the sauce starts to thicken too much, you can add a splash of milk or water.
