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

Deb Wise


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

Recipe Summary test

25 mins
25 mins
4 servings


Ingredient Checklist


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

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

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

Nutrition Facts

350 calories; fat 15g; saturated fat 5g; cholesterol 118mg; fiber 4g; protein 14g; carbohydrates 44g; sodium 741mg; iron 2mg; calcium 142mg.