How to Make Gluten Free Carbonara - A Step-by-Step Guide

When it comes to classic Italian pasta dishes, few are as beloved as Carbonara. With its rich and creamy sauce, savory pancetta, and generous helping of Parmesan cheese, it's no wonder why this dish has become a favorite around the world. However, for those who follow a gluten-free diet, enjoying this traditional dish can be a bit more challenging. That's where our Gluten-Free Carbonara recipe comes to the rescue!

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Ingredients

  • 1 (12 ounce) box Barilla® Gluten Free Spaghetti
  • ½ cup chopped onion
  • 1 cup chopped raw bacon
  • 1 tablespoon vegetable oil
  • 1 bunch asparagus, trimmed, cut 1 inch long on a bias
  • 5 large egg yolks, lightly beaten
  • ½ cup grated Parmesan cheese
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6

  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.
  • Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.
  • Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.
  • Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.
  • Nutrition

    530 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 187mg
    • Sodium: 364mg
    • Total Carbohydrate: 85g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 17g
    • Vitamin C: 5mg
    • Calcium: 114mg
    • Iron: 2mg
    • Potassium: 251mg