Gluten-Free Pancetta & Parmesan Spaghetti

1.Bring a large pot of salted water to a rolling boil. Add the gluten-free spaghetti and cook according to package directions until al dente. Gluten-free pasta can be delicate, so avoid overcooking.

2.While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown. This should take about 8-10 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3.Reduce the heat to low. Add the butter to the skillet with the pancetta fat and let it melt gently. Swirl to combine the butter and fat.

4.Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the spaghetti thoroughly.

5.Add the drained spaghetti to the skillet with the butter and pancetta fat. Toss to coat the pasta evenly.

6.Gradually add the shredded Parmesan cheese to the pasta, tossing continuously. Add a splash of the reserved pasta water as needed to create a creamy sauce that coats the spaghetti. Continue adding small amounts of pasta water until the sauce reaches your desired consistency.

7.Stir in most of the crispy pancetta, reserving some for garnish. Season generously with freshly ground black pepper. Taste and adjust seasoning if necessary; the pancetta and Parmesan are quite salty.

8.Serve immediately, garnished with the remaining crispy pancetta and extra shredded Parmesan cheese.