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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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