Gluten Free Pasta alla Carbonara
Ingredients
- 2 thick slices of pancetta, guanciale, or 4 slices of thick bacon, diced 1/4 inch
- 1 clove garlic, gently cracked with skin on (optional)
- 250 grams (1 package) Italian corn pasta (spaghetti or fettuccini) such as Le Veneziane
- 3 eggs at room temperature
- 4 ounces finely grated Parmigiano-Reggiano and/or Pecorino Romano cheese
- ½ teaspoon fresh ground black pepper, plus more for garnish if desired
- Finely chopped parsley, for garnish (optional)
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