Breastfeeding Friendly Dairy Free Pasta Carbonara
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 1 tbsp kosher salt
- 6 oz guanciale or pancetta, cut into ¼-inch cubes
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
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
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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