Serves: 4
Ingredients
| 320g (11,2 oz) | Barilla® Gluten-free Spaghetti No. 5 |
| 150 g | Guanciale (cured unsmoked pork jowl) or pancetta |
| 4 | Egg Yolks |
| 100 g | Pecorino Romano cheese grated |
| To taste | Black Pepper |
| to taste | Salt |
DISCLAIMER
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
- Step 1: In a mixing bowl, beat the egg yolks, a pinch of salt and 2/3 of the grated Pecorino cheese.
- Step 2: Now cut the guanciale into 2mm slices, then into small strips or cubes. Add guanciale to a large skillet over medium heat. Cook until the fat has melted and fry lightly.
- Step 3: Cook gluten-free spaghetti in boiling salted water until "al dente" and drain the. Remember to set aside a little cooking water: it will pay off later!
- Step 4: Combine the pasta with the guanciale in the skillet and mix it with care.
- Step 5: Turn off the heat, add the egg mixture to the guanciale alongside cooking water. Stir for 30 seconds.
- Step 6: Sprinkle the remaining grated Pecorino cheese on top. Serve your gluten-free pasta Carbonara and enjoy!