The “Real” Spaghetti Carbonara Recipe

The “Real” Spaghetti Carbonara Recipe

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

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Foodie  Foodie Your Guide to Good Taste  on 16 Apr '15

Serves: 4

Prep time: 35 min


  • 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


  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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