Gluten-free spaghetti carbonara

Instructions

1. 1

   Bring about 4 litres of water to a rolling boil, add the fine sea salt, then add the gluten-free dried spaghetti and cook according to the packet until just shy of al dente — about 9 minutes as a guide. Check the packet for exact timing.

2. 2

   While the pasta heats, whisk the large eggs, egg yolks and three-quarters of the Pecorino Romano together with one-third of the freshly ground black pepper until smooth and slightly frothy.

3. 3

   Put a frying pan over a medium heat on the hob, add the olive oil then the pancetta. Cook for 6–8 minutes, stirring occasionally, until the fat has rendered and the pancetta is crisp and golden.

4. 4

   With about 1 minute left on the pasta, ladle out 150 ml of the cooking water and set aside. Drain the pasta quickly, shaking to remove excess water.

5. 5

   Add the drained spaghetti straight into the pan with the pancetta, toss to coat for about 30 seconds. Remove the pan from the heat and immediately pour over the egg-and-cheese mixture. Toss or stir briskly and continuously, adding a splash of the reserved pasta water at a time (80–150 ml total as needed) until the sauce becomes glossy and clings to the strands.

6. 6

   Taste and add a little more freshly ground black pepper; only add salt if absolutely necessary because the pancetta and Pecorino are already salty. Divide between 4 plates, finish with the remaining Pecorino Romano and a scattering of fresh flat-leaf parsley.

Tips

• Reserve at least 150 ml of pasta water — the starchy liquid is the only trick to turning eggs and cheese into a silky sauce without cream.
• Work off the heat when you add the egg mixture. If the pan is too hot the eggs will scramble; if the sauce is too thick, loosen with a tablespoon of reserved water at a time.
• Grate your cheese fresh for the best texture and flavour; pre-grated cheese often contains anti-caking agents that stop it melting smoothly.
• Make the pancetta slowly so it crisps and renders fat without burning — medium heat on the hob, not high.
• Leftovers reheat gently in a pan with a splash of water or milk substitute — do not microwave at high heat or the sauce will break.

Substitutions

• pancetta, diced → smoked back bacon, trimmed and cut into lardons (same quantity)

  Noticeably different

• Pecorino Romano → Parmesan (Parmigiano-Reggiano), finely grated (same quantity)

  Stays close

• Gluten-free dried spaghetti → gluten-free fusilli or linguine (same weight)

  Stays close

• large eggs → use 2 whole eggs plus 2 extra yolks for an even richer, creamier sauce

  Noticeably different

Nutrition

Per serving · estimated

713

Calories

31 g

Protein

68 g

Carbs

35 g

Fat

2 g

Fibre

2 g

Sugar

850 mg

Sodium

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