This gluten-free one-pot pasta recipe is an easy and interesting take on pasta carbonara, perfect for weeknight meals. It features a silky creamy egg yolk sauce, crispy prosciutto, and pancetta, making it a decadent dinner that can be made quickly.
1: In a large pot, heat 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.
2: Add chicken stock to the empty pot and bring it to a boil. Add the spaghetti and minced garlic and cook according to the pasta packaging instructions until the spaghetti is tender and absorbs most of the stock.
3: In a small bowl, whisk together the egg yolks with half & half.
4: Reduce the heat to low and add the egg mixture, stirring frequently (be careful not to overbeat or the eggs will scramble).
5: Add the parmesan cheese and stir until melted and well incorporated. Add pancetta, prosciutto, peas, and parsley. Season to taste.
6: Serve the pasta immediately with chopped parsley and grated parmesan cheese on top.
