Gluten-Free Spaghetti Carbonara Recipe

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Royal Harvest quinoa-corn (or other gluten-free) spaghetti
  • 2 tablespoons unsalted butter
  • 4 eggs, beaten
  • ½ cup Parmigiano-Reggiano, grated, plus more for garnish
  • ½ cup Pecorino Romano, grated       
  • Plenty of coarsely ground black pepper
  • Directions

    Heat a medium-sized iron skillet over medium heat and fry the bacon until completely rendered and crisp, about 15 minutes. Remove from skillet using a slotted spoon and transfer to paper towels.

    Cook spaghetti according to box, drain, and return to pot. Add butter and stir until spaghetti is well-coated.  Slowly alternate adding the beaten eggs and grated cheeses, stirring constantly, until thick and creamy. Add bacon and pepper, toss to combine, garnish with a generous sprinkle of Parmigiano-Reggiano and serve immediately.