Gluten-Free Fettuccine Carbonara Recipe

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 12 ounces gluten-free fettuccine pasta: Use your favorite brand.
  • 6 ounces pancetta or guanciale, diced: These cured meats give the most authentic flavor. If unavailable, use good-quality bacon.
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 5 large egg yolks
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon freshly ground black pepper
  • Salt
  • Optional: 1/2 cup frozen peas, thawed


Cook the pasta:

  • Bring a large pot of salted water to a boil.
  • Cook the gluten-free fettuccine according to the package instructions, aiming for al dente (slightly firm).
  • Reserve 1 cup of pasta water before draining.

Prepare the sauce base:

  • While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  • Add the pancetta (or bacon) and cook until crispy and the fat has rendered, about 5-7 minutes.
  • Add the minced garlic and cook for another minute until fragrant.

Make the egg mixture:

  • In a medium bowl, whisk together the egg yolks, Parmesan cheese, and black pepper.

Assemble the carbonara:

  • Remove the skillet from the heat (this is important to prevent the eggs from scrambling).
  • Add the hot, drained pasta directly to the skillet with the pancetta. Toss to coat.
  • Slowly pour the egg mixture over the pasta, stirring constantly and vigorously. The residual heat from the pasta and pancetta will gently cook the eggs, creating a creamy sauce.
  • Add a splash or two of reserved pasta water to loosen the sauce if needed. It should be silky, not overly thick.
  • If using peas, gently stir them in.

Season and serve:

  • Taste and season with salt if needed.
  • Divide the pasta among serving bowls.
  • Top with additional Parmesan cheese and freshly ground black pepper.
  • Enjoy immediately!

Important Tips:

  • Use high-quality ingredients: The quality of your pancetta/bacon, Parmesan, and eggs will significantly impact the final dish.
  • Room temperature eggs: They will blend more smoothly into the sauce.
  • Don’t overcook the eggs: The key is to work off the heat, using the residual warmth to create a creamy sauce.
  • Pasta water is your friend: The starchy pasta water helps the sauce emulsify and become luxuriously creamy.


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