Pregnancy Friendly Quick Carbonara

Total time30 min

Prep time10 min

Cook time20 min

4.7

(23)

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

1 lb spaghetti or rigatoni
1 tbsp kosher salt
6 oz guanciale or pancetta, cut into ¼-inch cubes
Ingredient note
Cook all meat thoroughly when pregnant.
4 large pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
1 large pasteurized whole egg
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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 to taste

For serving

extra pecorino romano, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then the pasta, and cook until al dente — tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, scoop out at least 1 1/2 cups of pasta cooking water and set it aside.
2
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 6–8 minutes. Remove the skillet from the heat and let it cool for 2 minutes — the pan should be warm but no longer sizzling.

Want the full recipe?

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