This gluten free pasta started out as a simple midweek idea and quietly turned into something much better. Salty pancetta cooked until properly crisp. Garlic and chilli for warmth. A very small amount of maple syrup to soften the edges rather than sweeten the dish.
Right at the end, the pasta goes into the air fryer for a few minutes. Not to dry it out or turn it into leftovers, but to give the edges a bit of crunch and texture. The result is rich, savoury, and balanced.
This is not a creamy pasta and it is not trying to be clever. The maple should never announce itself. If you can clearly taste sweetness, you have gone too far. When it is right, everything just tastes more rounded.
💡 Before You Start
- This recipe is 100% gluten free. Always double check labels for cross contamination, especially with pancetta and hard cheeses.
- Do not worry if things do not look perfect at first. Gluten free pasta often comes together at the end once it is tossed with pasta water and finished properly.
- Read through the full method before starting so you know when the air fryer step comes in.
- If you do not have the exact ingredients listed, suitable swaps are noted later where possible.
🔎 At a Glance
👥 Serves 2
🔪 Prep time 10 minutes
🔥 Cooking time 15 minutes plus 4 to 6 minutes air frying
🍳 Cooking method hob and air fryer
🥘 Skill level beginner
🌾🚫 Gluten free
🧺 Ingredients
- 180 g gluten free pasta
Penne or rigatoni work best - 120 g pancetta lardons or diced pancetta
- 2 tablespoons olive oil
- 2 cloves garlic finely sliced
- ¼ to ½ teaspoon pure maple syrup
- ½ teaspoon chilli flakes adjust to taste
- Freshly ground black pepper to taste
- Small handful flat leaf parsley finely chopped
- 30 g parmesan or pecorino finely grated
- 2 to 4 tablespoons reserved pasta cooking water
🛠️ Tools for the Job
- Saucepan
- Large frying pan
- Air fryer
- Wooden spoon
- Grater
👨🍳 Method
- Bring a large pan of well salted water to the boil and cook the gluten free pasta according to the packet instructions. Before draining, reserve a mug of the pasta cooking water.
- Heat the olive oil in a wide frying pan over a medium heat. Add the pancetta and cook slowly until the fat renders and the pancetta turns golden and crisp. This should take around 6 to 8 minutes.
- Add the maple syrup to the pan and stir to coat the pancetta. Let it bubble gently for around 10 seconds only. Do not allow it to darken or caramelise.
- Add the garlic and chilli flakes and cook for about 30 seconds until fragrant. Keep the heat controlled so the garlic does not colour.
- Add the cooked pasta to the pan along with 2 tablespoons of the reserved pasta water. Toss well until everything is coated and glossy. Add a little more pasta water if needed.
- Season lightly with black pepper. Taste before adding any salt as the pancetta and cheese already bring plenty of seasoning.
- Transfer the pasta to the air fryer basket, spreading it out slightly so hot air can circulate.
- Air fry at 200°C for 4 to 6 minutes, shaking once halfway through, until the edges of the pasta and pancetta develop a light crunch.
- Remove from the air fryer and immediately stir through most of the parsley and most of the grated cheese while everything is still hot.
- Serve straight away, finishing with the remaining parsley and cheese scattered over the top.
🍽️ Serving Suggestions
- Add mushrooms cooked with the pancetta for a deeper, earthier flavour
- Swap parsley for sage to lean more into the pork
- Finish with lemon zest instead of extra cheese for a lighter version
📖 Notes
- The maple syrup should soften the saltiness of the pancetta, not add sweetness. If you can clearly taste it, use less next time.
- If the pasta looks dry before air frying, add a teaspoon of olive oil to help it crisp evenly.
- Black pepper can turn harsh if overcooked, so keep it light during cooking and adjust at the table if needed.
Keep Reading
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