This creamy, glossy carbonara gets its signature richness from pasteurized whole eggs and pasteurized egg yolks, whisked with nutritional yeast for that deep, savory, cheese-like flavor everyone loves in a classic carbonara. Every strand of pasta is tossed continuously with the warm egg mixture and a splash of starchy pasta water until the sauce turns silky and clings perfectly, with an instant-read thermometer confirming it hits the 160°F mark for a fully food-safe sauce. That built-in temperature check is what makes this version such a reliable pick when you're eating for two and want the real deal without second-guessing doneness. A crisp, golden-edged savory element adds smoky depth to every bite, while a scatter of fresh parsley brightens the finished bowl. It's a comforting, restaurant-style dinner that comes together in one skillet and fits easily into a pregnancy-friendly kitchen.
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Cook all meat thoroughly when pregnant.
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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