Golden, crisp lardons of guanciale render their fat right in the skillet, giving this classic its deep, savory backbone before the pasta ever hits the pan. Egg yolks and a whole egg whisked with finely grated Pecorino Romano and Parmesan create that glossy, clinging sauce carbonara is known for, no cream in sight, just residual heat and a splash of starchy pasta water doing the work. Tossed together off the heat, the sauce turns silky and rich, coating every strand of spaghetti without ever breaking or scrambling. A generous crack of black pepper and an extra shower of Pecorino finish it off just before serving. It's a genuinely satisfying bowl of comfort food, and it fits neatly into a lactose free kitchen without missing a beat.
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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 — 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 6–8 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the pan should be warm but no longer sizzling.
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