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Creamy Gluten-Free Spaghetti Carbonara Recipe With Brown Rice Pasta Made Easy

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A creamy, comforting gluten-free spaghetti carbonara made with brown rice pasta, smoky pancetta, and a silky egg-Parmesan sauce. Quick and easy to prepare, perfect for cozy dinners.

Ingredients

Scale
  • 8 ounces (225 grams) brown rice spaghetti pasta
  • 4 ounces (115 grams) pancetta, diced (can substitute with bacon)
  • 3 large eggs, room temperature
  • 1 cup (90 grams) freshly grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 tablespoon extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup (120 ml) reserved pasta cooking water
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts or 3.8 liters) with 1 tablespoon salt. Cook the brown rice spaghetti according to package instructions until al dente, about 7-9 minutes.
  2. Reserve about ½ cup (120 ml) of the pasta cooking water before draining.
  3. Drain the pasta and set aside. Do not rinse.
  4. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced pancetta and cook until crisp and golden, about 5-7 minutes, stirring occasionally.
  5. Add minced garlic to the pan and cook for about 30 seconds until fragrant, being careful not to brown it.
  6. In a mixing bowl, whisk together the 3 large eggs and 1 cup grated Parmesan cheese until smooth. Add a generous pinch of black pepper.
  7. Remove the skillet from heat. Add the drained pasta to the skillet and toss to combine.
  8. Immediately pour the egg and cheese mixture over the pasta, tossing quickly with tongs or a pasta fork to coat the noodles evenly.
  9. Slowly add reserved pasta water a few tablespoons at a time while tossing to create a creamy sauce without scrambling the eggs.
  10. Adjust seasoning with salt and more black pepper to taste. Add more pasta water if the sauce is too thick.
  11. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

Remove skillet from heat before adding egg mixture to prevent scrambling. Toss quickly and continuously while adding reserved pasta water to emulsify the sauce. Do not rinse pasta after draining to keep starch for sauce. Freshly grated Parmesan is preferred for best flavor and texture. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of water.

Nutrition

Keywords: gluten-free, spaghetti carbonara, brown rice pasta, creamy carbonara, pancetta, easy dinner, gluten-free pasta recipe

Find it online: https://sizzlesprout.com/creamy-gluten-free-spaghetti-carbonara-recipe-with-brown-rice-pasta-made-easy/