This carbonara comes together the classic way: crisp-edged guanciale rendered until golden, then tossed with hot pasta and a glossy, custardy egg sauce built from whole eggs, egg yolks, and a hit of nutritional yeast for that deep, savory backbone traditionally supplied by hard cheese. A splash of the starchy pasta water is what pulls everything into that silky, clinging texture — no scrambled bits, no pooling liquid, just a sauce that coats every strand. Cracked black pepper and a scatter of fresh parsley finish it off with brightness and a little bite. It's a fast, satisfying weeknight dinner that still feels a little indulgent, and it holds up beautifully as a low FODMAP option since there's no onion or garlic anywhere in the pan — just rendered pork fat, egg, and seasoning doing all the work. Serve it immediately while the sauce is at its glossiest, straight from the skillet to the bowl.
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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.
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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