Prepare the gluten-free pasta according to the package directions in a pot of salted water.

Before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta and reserve it for the following steps.

While the pasta cooks, place a frying pan over medium heat and add the diced pancetta.

Cook for approximately 5 minutes, or until the pancetta becomes crisp. Add the thinly sliced mushrooms, then reduce the heat to low and continue cooking until the mushrooms soften without burning.

Place the eggs and cottage cheese in a separate bowl or blender container.

Blend until the mixture becomes completely smooth and no visible cottage cheese lumps remain. Season with freshly ground black pepper to taste.

When the pasta is cooked, transfer it directly into the frying pan containing the pancetta and mushrooms, using tongs if convenient.

Toss thoroughly so the pasta, mushrooms, and pancetta are evenly distributed.

Remove the frying pan from the heat. Immediately pour the blended egg and cottage cheese mixture over the hot pasta.

Toss promptly and thoroughly until every strand or piece of pasta is coated in the creamy sauce.

If the mixture is thicker than desired, incorporate a couple of tablespoons of the reserved pasta water until the sauce reaches a smooth, saucy consistency.

Serve the carbonara immediately. Finish each portion with a generous amount of freshly grated Pecorino Romano cheese and additional freshly ground black pepper.