Low Sodium Dairy Free Pasta Carbonara

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
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1 tbsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 oz guanciale or pancetta, cut into ¼-inch cubes
Chef's tip
Bacon is smokier than pancetta - use the same amount.

For the sauce

2 pasteurized whole eggs
3 pasteurized egg yolks
⅓ cup nutritional yeast
1 tsp freshly ground black pepper, plus more to taste
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Bring a large pot of water to a boil and add the kosher salt. Cook the spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 1/2 cups of pasta cooking water and set it aside. Drain the pasta.
2
While the pasta cooks, place the guanciale in a cold 12-inch skillet and set it over medium heat. Cook, stirring occasionally, until the fat has rendered and the pieces are golden and crisp at the edges, about 8–10 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the residual fat in the pan must not be screaming hot when the egg mixture is added.

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