Lighter Gluten-Free Pasta Carbonara with Prosciutto, Peas, and Pancetta
A classic dish through and through, this pasta recipe adapted from Stanley Tucci – coined “Nico’s Pasta” after his son – is as simplistic as it is delicious. Prosciutto, onions, and pancetta take center stage, while peas and freshly grated parmesan cheese serve as a complementary topping. A dish for the ages – that’s for sure!
Each bite seems to be better than the last – believe it or not. This is definitely a pasta, in our opinion, that spans over several season. It’s an evergreen recipe! The oil and garlic base is delicious and minimalistic, while the rest of the ingredients pair sweet with salty and savory with satisfying! Plus, it’s super accessible for any home cook because all of the ingredients are budget-friendly and can be found at nearly any grocery store.
One spoonful of this and you’ll feel like you’ve been transported into a little Italian kitchen on the countryside. Not too shabby, right?
Enjoy!
Lighter Gluten-Free Pasta Carbonara with Prosciutto, Peas, and Pancetta
Ingredients
- 1 lb fettuccini pasta
- 2 large eggs
- 3 tbsp freshly grated Parmesan-Reggiano
- 2 tbsp extra virgin olive oil
- 1 yellow onion, finely chopped
- 1 small shallot, finely chopped
- 1 clove garlic, thinly sliced
- 2 cups coarsely diced pancetta
- 4 slices prosciutto, coarsely chopped
- 1/4 cup chicken stock
- 1 cup frozen peas, thawed
- freshly chopped flat-leaf parsley
Instructions
- Bring 8 quarts of salted water to a rolling boil. Cook your pasta until al dente. In a medium bowl, whisk eggs, yolks, 1 tbsp cheese, and pepper. Set aside.
- Meanwhile, in a large sauté pan, heat olive oil over medium heat. Add the onion, shallot, and garlic. Cook 5 minutes or until tender. Remove vegetables from pan and set aside. Add the pancetta to pan and cook over medium-high heat for 5 minutes, or until fat has mostly rendered and pancetta is crispy and golden. Add the prosciutto halfway through. Stir in onion mixture and stock and cook 4 minutes, scraping bottom of pan to loosen any browned bits.
- Reserve ½ cup pasta water. Drain the pasta and toss with peas in pan over medium heat. Remove pan from heat. Stir in egg mixture to coat pasta. Add remaining 2 tbsp cheese and parsley and toss again. If the pasta looks dry, add reserved pasta water as needed. Transfer to a platter and serve immediately. Enjoy!
