First, render the guanciale. Cut it into strips, thin slices, or cubes, place between two sheets of microwave-safe paper towels, and microwave on high for 2 minutes. Blot with paper towels to remove excess fat.

Whisk the egg yolk with hot water heated to 140°F. Add the inulin and whisk until thick and creamy, then add the turmeric and mix well.

Cook the pasta, reserving some of the cooking water. In a skillet, add the carbonara sauce and a tablespoon of the reserved pasta water, mixing well. Add some of the guanciale.

When the pasta is halfway cooked, drain and add it to the skillet. Finish cooking the pasta in the sauce, mixing everything together. Remove from heat and stir in the Pecorino Romano.

Plate the pasta and top with more Pecorino Romano, black pepper, guanciale, and the carbonara cream.