Brown Rice Pasta Carbonara With Pancetta


Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 8 ounces uncooked brown rice spaghetti
  • 2 ounces pancetta, finely chopped
  • 2 teaspoons minced garlic
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley leaves


  1. 1 Cook pasta according to package directions. Drain, reserving ½ cup of the cooking water.

  2. 2 Meanwhile, cook pancetta in a small skillet over mediumhigh heat, stirring occasionally, until browned and crisp, 5 to 6 minutes. Add garlic; cook, stirring constantly, for 1 minute. Remove from heat.

  3. 3 Whisk together Parmesan, eggs, salt, pepper and 2 tablespoons of the parsley in a bowl. Drizzle in hot cooking water, whisking constantly.

  4. 4 Return pasta pot to stove over low heat. Add cooked pasta, pancetta mixture and Parmesan mixture. Cook, tossing gently to combine, until sauce thickens, 1 to 2 minutes.

  5. 5 Transfer carbonara to a serving bowl. Sprinkle with remaining 1 tablespoon parsley and serve immediately.

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  • Brown rice pasta is gluten-free, mild-tasting (i.e., family-friendly) and sturdy, so it can withstand the skillet after it’s cooked.
  • Yield: 4 servings

Nutritional Information

Calories per serving: 350
Fat per serving: 15g
Saturated fat per serving: 5g
Cholesterol per serving: 118mg
Fiber per serving: 4g
Protein per serving: 14g
Carbohydrate per serving: 44g
Sodium per serving: 741mg
Iron per serving: 2mg
Calcium per serving: 142mg

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