The “Real” Spaghetti Carbonara Recipe

The “Real” Spaghetti Carbonara Recipe

The classic dish at its best, with a gluten-free twist

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 16 Apr '15


Serves: 4

Prep time: 35 min

Ingredients:

  • 100g pancetta
  • 3 eggs
  • 100g parmesan cheese
  • 3 garlic cloves
  • 40g unsalted butter
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 350g gluten-free pasta (like quinoa pasta – cooks very well!)
  • OR make your own pasta: 150g gluten-free rice flour, plus extra for dusting, 50g potato starch, 1 tbsp corn flour, 2 tbsp xanthan gum, 1⁄4 tsp fine sea salt, 3 large eggs, 1 tbsp extra virgin olive oil

Method:

  1. Cut the pancetta in 1cm thin slices and peel the garlic cloves but don’t cut.
  2. Bring water to boil and add your homemade or store bought pasta for 6-7 minutes.In the meantime, heat a pan with the butter and pan-fry the pancetta as well as the garlic cloves. After 5 minutes remove the garlic cloves.
  3. Rinse the pasta and transfer to the pan with the pancetta and give it a good mix.
  4. Turn the heat off and add eggs as well as cheese (set 2 tablespoons aside for decoration). It’s important that the heat is off, so the eggs don’t start to scramble. Give it all a good mix, drizzle some olive oil on top and serve.

Nutrition Nation tip:

Although this traditional dish is healthier than the creamy version, it’s still a carb-rich dish. You may want to lighten it up with fresh herbs and a fresh spinach salad on the side.


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