This might be one of my favorite recipes I’ve reinvented thus far. That’s a bold statement, but I’m here for it. Creamy, delicious, salty, and perfect for any pasta lover – this Gluten Free and Dairy Free Carbonara is an allergen friendly twist on an Italian classic. My family kept coming back to it for seconds and thirds and fourths, not even knowing it was gluten free and dairy free. The ultimate seal of approval on this dairy free carbonara.
Gluten Free and Dairy Free Carbonara
Course: MainsCuisine: ItalianServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 box 1 gluten free fettuccini
4 oz 4 pancetta, cubed
2 2 eggs
2/3 cup 2/3
finely shredded dairy free parmesan (I chop to make it even finer) (can also use regular grated parmesan if not dairy free)freshly ground black pepper
Directions
- In a bowl, whisk together your eggs and parmesan until well combined.
- Bring a pot of salted water to a boil and cook your pasta according to instructions on the box, until just tender and al dente. Reserve about 1/3 of the pasta water for later.
- While the pasta cooks, heat a tbsp pf olive oil in a pan over medium heat and add in pancetta to cook until it crisps.
- Add the hot, drained pasta to the pain with the pancetta and toss. Remove the pan from the heat, and pour in the egg/cheese mixture, stirring until; the eggs thicken but don’t scramble. Add in some of the reserved pasta water as needed. Season with fresh ground pepper, and serve!
6 Responses
How many eggs?
two
Sorry how many eggs? I don’t see the amount in the the ingredient list.
two
How many eggs and just egg yolk?
two eggs