Gluten Free Carbonara Pasta

Ever since we went to Italy this summer, my son has been obsessed with Carbonara pasta. This simple, fresh and delicious dish is prepared to perfection anywhere you go, but especially in Rome.

The key to a good Carbonara is using good quality cheeses that you grate yourself. For this recipe, I use Parmigiano Reggiano and Pecorino Romano.

Then there’s the guanciale (say it with me: gwahn-chah-lay, preferably in your best dramatic Italian accent while making the 🤌 gesture). This cured pork cheek is the soul of a true Roman Carbonara. It can be tricky to find in a regular grocery store, but check your local Italian deli or specialty market.

That said — for the sake of simplicity (and because I didn’t feel like going on a guanciale hunt), I used bacon, cut into small, crispy bits. Will an Italian nonna faint at the sight? Possibly. Will it still taste amazing? Absolutely.

Finally, the pasta. I went with Barilla Gluten-Free Spaghetti because I love its texture, but you can use whatever pasta you like — spaghetti, rigatoni, or whatever is in your pantry. We already bent the rules on the guanciale, so feel free to make it your own.

Buon appetito!