Carbonara with red lentil pasta

For diabetics or just people trying to reduce carbs/increase protein and fiber to their diet, I present red lentil spaghetti carbonara. I hope this is acceptable on this sub, and rest assured when cooking for friends, I use spaghettoni quadrati, but for various health reasons, I've found red lentil pasta a decent substitute for semolina-based pasta.

Fairly standard carbonara recipe, but I use half and half Pecorino Romano and Grana Padano, grated with 1 egg yolk + 1 whole egg. I usually add my toasted and ground black peppers to the mix here.

Cut guanciale into lardonds, render until just crisped, but still a bit chewy. Remove the guanciale and most of the fat, excess reserved for later use, place the pan aside off the heat.

Store-bought red lentil pasta, cooked to directions, MSG in water, but no salt as Pecorino is quite salty. Cook minus 1 min to directions, reserve some water in a mug, but do not drain the pot, turn heat very low.

Add pasta back to the guanciale pan (feel free to add some of the fat back, maybe a tsp, to taste), add the guanciale and the cheese and egg mixture, then place the pan on the pasta pot as a bain Marie, toss the pan to emulsify the sauce, add pasta water as necessary to get a creamy sauce.

Plate, top with grated Pecorino, more black pepper. Optionally, have some extra crisped guanciale to sprinkle on top (I skipped this today). Eat while hot!