If you ask me, any pasta recipe I can make in a single pot is a dream. And this gluten-free one-pot pasta, with an easy and interesting take on pasta carbonara, can bring your next weeknight meal to new heights. The pasta is coated in a silky and creamy egg yolk sauce with savory crunch from crispy prosciutto and pancetta. This is a decadent dinner that comes together in a snap.
How to Make One-Pot Carbonara
If you have a big pot and a few key ingredients, you can pull this weeknight pasta together in under 20 minutes. Here’s what you’ll need to make gluten-free carbonara:
- Pancetta. This is a form of Italian cured ham. It’s made with pork belly and adds a luscious, meaty flavor to the dish.
- Prosciutto. Thin slices of good-quality prosciutto infuse your pasta dish with rich flavor. It also adds delicious pops of saltiness.
- Chicken stock. You can use store-bought stock or make your own.
- Gluten-free spaghetti. My go-to brand for gluten-free pasta is Jovial, which is made in Italy.
- Garlic. This is not a traditional carbonara ingredient, but I love the flavor.
- Half and half. To build the creamy pasta sauce.
- Egg yolks. These create a smooth emulsion with the half and half to coat each noodle perfectly.
- Parmesan cheese. It wouldn’t be carbonara without a generous dusting of grated parm!
- Parsley. For a pop of herby green on top.
- English peas. I love the contrast of fresh green peas with the meaty pasta sauce.
- 2 tablespoons olive oil
- 1 cup diced pancetta
- 1 cup prosciutto, thinly sliced into strips
- 3 cups chicken stock or broth
- 1 box gluten-free Jovial spaghetti
- 4 garlic cloves, minced
- 1 cup half & half
- 4 egg yolks
- 1 cup grated parmesan cheese (good quality), plus more for garnish
- ¾ cup English peas, fresh or frozen
- 1 bunch parsley, finely chopped
- 1 tablespoon fresh cracked coarse black pepper
- Salt to taste
- In a large pot, heat the oil over medium heat. Add the pancetta and prosciutto and cook for 4-5 minutes, until crispy. Remove the meat from the pan and set aside on a paper towel.
- Add the chicken stock to the empty pot and bring it to a boil. Add the spaghetti and minced garlic and cook according to the instructions on the pasta packaging. The spaghetti should be tender and absorb most of the stock.
- Meanwhile, in a small bowl, whisk together the egg yolks with the half & half.
- Reduce the heat to low and add the egg mixture, stirring frequently (be careful to not overbeat or the eggs will scramble).
- Add the parmesan cheese and stir until melted and well incorporated. Add the pancetta, prosciutto, peas, and parsley. Season to taste.
- Serve the pasta immediately with chopped parsley and grated parmesan cheese on top.
This recipe is forgiving, so if you don’t have every ingredient here are a few easy swaps to make:
- You can use regular pasta instead of gluten-free if you’re not avoiding gluten.
- If you can’t find pancetta, you can substitute thick-cut bacon.
- You can cook your pasta in water if you don’t have chicken stock, but the stock adds a ton of flavor to your sauce.
- For a richer sauce, use light cream instead of half and half. Or, for a lighter sauce, try whole milk.
More Favorite Pasta Recipes
Try these other popular pasta dinners next:
- Pasta Bianco with Grilled Shrimp and Charred Lemon
- Sun dried Tomato and Garlic Pasta (it’s dairy-free!)
- Chanterelle Mushroom Pasta with Fried Sage
If you love this one-pot pasta carbonara and want more dishes like it, be sure to follow along on Instagram. I share new creative recipes every day!