Low FODMAP One-Pot Spaghetti Carbonara

Total time30 min

Prep time10 min

Cook time20 min

4.8

(15)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 oz guanciale or pancetta, cut into ¼-inch cubes
12 oz spaghetti
4 cups water
½ tsp salt

For the sauce

4 large egg yolks
1 large whole egg
2 oz pecorino romano, finely grated (about 1 cup), plus more for serving
1 oz parmesan, finely grated (about ½ cup)
1 tsp coarsely ground black pepper, plus more for serving

Instructions

1
In a mixing bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmesan, and black pepper until a thick, uniform paste forms. Set aside.
2
Place the guanciale in a cold 12-inch deep skillet or wide saucepan and set over medium heat. Cook, stirring occasionally, until the fat has rendered and the pieces are golden and just crisp at the edges, 6–8 minutes. Use tongs to transfer the guanciale to a plate, leaving the rendered fat in the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!