First attempt at Spaghetti Carbonara. Sensa Glutine.

It came out pretty good. A bit salty as I had to use pancetta instead of guanciale for lack of availability.

I used a 70/30 blend of Pecorino and Grana Padano.

The gluten free pasta is extremely starchy so it was pretty sticky. I added some extra, hot pasta water to make it creamy again.

Next time I’ll definitely find some guanciale as it’s less salty.

I followed the recipe from Luciano Cucina in Rome. There’s a great video on YouTube from Aden Films. Check it out if you haven’t already.