Nickel Allergy Friendly One-Pot Spaghetti Carbonara
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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.
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