This carbonara comes together with crisp lardons of guanciale rendered until golden, tossed with a silky sauce of egg yolks and whole egg whisked together with plenty of Pecorino Romano and Parmesan. The starchy pasta water is the real trick here, loosening that egg-and-cheese mixture into a glossy, clinging sauce that coats every strand without ever scrambling. A hit of coarsely ground black pepper and a finishing shower of extra Pecorino give it that classic peppery bite Roman carbonara is known for. Cooked al dente and tossed straight in the skillet with the rendered fat, the pasta soaks up all that garlicky, savory flavor before it even meets the sauce. It's a rich, restaurant-quality plate that comes together in one skillet and one pot, and it's a great pick for a gluten free dinner rotation.
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Bring a large pot of water to a boil and add the kosher salt. Cook the gluten free spaghetti according to package directions until al dente ā tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta cooking water and set it aside. Drain the pasta.
While the pasta cooks, heat the garlic-infused oil in a large skillet over medium heat. Add the guanciale lardons and cook, stirring occasionally, until the fat has rendered and the edges are golden and crisp, about 6ā8 minutes. Remove the skillet from the heat and let it cool for 2 minutes ā the pan should be warm but no longer sizzling.
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