Spaghetti alla Carbonara with Rendered Guanciale

Name: Spaghetti alla Carbonara with Rendered Guanciale
Total time: 1020 s
Yield: Serves 2 servings
Ingredients: 5 oz spaghetti (140 grams); 3/4 oz guanciale, sliced (20 grams); 3/4 oz Pecorino Romano cheese (20 grams); 1 egg yolk (about 3/4 oz or 20 grams); 4 tsp hot water at 140°F (20 grams); 1/2 oz inulin (12 grams); 1/4 tsp turmeric (1 gram)

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

Spaghetti alla Carbonara is a classic Roman (Lazio) dish, now enjoyed all over the world. The ingredients are simple and easy to find: just egg yolks (or whole eggs), guanciale, Pecorino Romano, and of course, spaghetti. This is my version, where I use inulin and turmeric for a fantastic result. The recipe was given to me by a special friend.

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

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Ingredients

7 minutes, 10 minutes max.

Serves 2 servings

5 ozspaghetti (140 grams)
3/4 ozguanciale, sliced (20 grams)
3/4 ozPecorino Romano cheese (20 grams)
To taste black pepper
1egg yolk (about 3/4 oz or 20 grams)
4 tsphot water at 140°F (20 grams)
1/2 ozinulin (12 grams)
1/4 tspturmeric (1 gram)

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Steps

7 minutes, 10 minutes max.

1

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.
2

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.
3

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.
4

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.
5

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

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Caterina Martinelli @lericettedicaterina

Published in the US on September 01, 2025 14:01

Bologna, Emilia-Romagna, Italia

Salve sono Caterina nata a Bari , ma vivo a Bologna , amo cucinare per due, quattro,otto e a volte anche più di cento , sono cuoca di professione , il numero non mi fa paura , sono moglie mamma e nonna e con loro mi diverto , a casa con nonna non ci si annoia mai .