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Tagliatelle carbonara recipe

Tagliatelle Carbonara (Gluten Free)

Tammy OverhoffTammy Overhoff
Tagliatelle Carbonara is a rich, delicious, easy-to-make variation of the Italian classic pasta dish. It uses simple ingredients, including gluten free pasta, and comes together in about 15 minutes so that you can enjoy this decadent any day of the week.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course dinner, Main Course
Cuisine American, Italian
Servings 5 people
Calories 506 kcal


  • Sharp knife
  • Cutting board
  • Large pot
  • Pasta strainer
  • Large frying pan
  • Tongs


  • 9 ounce box of Jovial Gluten Free Tagliatelle pasta
  • 1/2 lb thickly sliced pancetta diced into pieces or cut into strips
  • 4 medium garlic cloves minced
  • 1/2 cup dry white wine
  • 3 egg yolks brought to room temperature and beaten
  • 3/4 cup grated parmesan cheese more for serving
  • salt and freshly ground black pepper
  • chopped parsley optional


  • Bring a large pot of salted water to a boil, add the pasta, and cook al dente according to the package directions. This is important. When the pasta is almost done cooking, remove ½ cup of pasta water from the pot.
  • Drain the pasta and set it aside while you prepare the carbonara sauce.
  • Add the diced pancetta into a large pan, cooking over medium-high heat until the fat is rendered and starts to get crispy. This takes around 4-5 minutes.
  • There should be enough fat in the frying pan to saute the garlic in, but if not, then add a light swirl of extra virgin olive oil. Add the garlic and cook until golden and fragrant, about 2-3 minutes.
  • Slowly pour in the white wine and cook for about 3 minutes or until it's reduced by half. 
  • Remove the pan from the heat, add the pasta to the pan, and then slowly toss in the egg yolks, cheese, and drizzle in just enough pasta water until a light silky smooth sauce is created and coats the pasta. I like to use tongs for this step. You'll only need a small amount of the pasta water, maybe ¼ cup, but perhaps a little more or less.
  • Give it a quick taste, and then season with salt and freshly ground black pepper. Sprinkle with fresh parsley and serve.


**Don't forget to save some of the pasta water.
Tagliatelle carbonara is best enjoyed the day you make it. However, if there are leftovers, then store those can be stored in an airtight container and refrigerated for four days.
Reheat carbonara sauce by taking it out of the fridge and sitting on the counter for about 5 minutes. Then place into a saucepan and heat over low heat, stirring lightly, so it doesn't stick and burn to the bottom of the pan. Drizzle in a splash of stock, milk, or cream to loosen up the carbonara and bring the sauce back to life. Finish with grated parmesan cheese.


Serving: 1gCalories: 506kcalCarbohydrates: 41gProtein: 19gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 202mgSodium: 580mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 334IUVitamin C: 1mgCalcium: 173mgIron: 2mg
Keyword Carbonara Tagliatelle, Tagliatelle all Carbonara, Tagliatelle Carbonara
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