This creamy, glossy carbonara comes together with pasteurized egg yolks and a whole pasteurized egg whisked into a thick paste with finely grated Pecorino Romano and Parmesan, so you get all that classic richness without any raw-egg guesswork. Toss the hot pasta with a splash of starchy cooking water and that cheesy egg mixture off the heat, and the residual warmth alone is enough to turn everything glossy and thick, clinging to every strand of spaghetti or rigatoni. A generous crack of coarsely ground black pepper on top gives it that signature bite, and extra Pecorino at the table never hurts. It's a fast, satisfying weeknight pasta that still delivers the silky, restaurant-style sauce carbonara is known for. With pasteurized eggs doing the heavy lifting in the sauce, this version is a solid pick for a pregnancy-friendly dinner rotation. Divide it into bowls while it's still warm and glossy for the best texture.
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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 over high heat. Add the kosher salt, then the pasta, and cook until al dente ā tender with a slight resistance at the center, about 1ā2 minutes less than the package directions. Before draining, scoop out at least 1 1/2 cups of pasta cooking water and set it aside.
While the pasta cooks, place the guanciale in a large skillet over medium heat. Cook, stirring occasionally, until the fat has rendered and the pieces are golden and lightly crisp at the edges, about 6ā8 minutes. Remove the skillet from the heat and let it cool for 2 minutes ā the pan should be warm but no longer sizzling.
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