Spaghetti Alla Carbonara With Rendered Guanciale Recipe by Caterina Martinelli
Cooking Instructions 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. 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. 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. 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. 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. 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. 5 Plate the pasta and top with more Pecorino Romano, black pepper, guanciale, and the carbonara cream. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls No-bake donuts Spanish Beef Burritos Honey Mustard Baked Crusted Tilapia Fillets Chicken Scarpariello Oven baked Chicken Kabab No-bake donuts Spanish Beef Burritos Honey Mustard Baked Crusted Tilapia Fillets Chicken Scarpariello Oven baked Chicken Kabab Hariyali Bajra Paratha Lemon and Oregano Chicken Tray Bake Dhaba Style Dal Tadka Red poha fingers Garlic Butter Chicken Eggdrop Sandwich Healthy Pavbhaji #HBR#Korean Stuffed Bread(Street Food) Piroger Sweet Job’s Tear, Kidney Red Beans & Sweet Corn with Coconut Milk Mix vegetable besan chilla Hariyali Bajra Paratha Lemon and Oregano Chicken Tray Bake Dhaba Style Dal Tadka Red poha fingers Garlic Butter Chicken Eggdrop Sandwich Healthy Pavbhaji #HBR#Korean Stuffed Bread(Street Food) Piroger Sweet Job’s Tear, Kidney Red Beans & Sweet Corn with Coconut Milk Mix vegetable besan chilla