Golden Yellow Cannelloni

Name: Golden Yellow Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Egg cannelloni pasta 8.8 oz; Eggs 6; Parmigiano Reggiano PDO cheese 3.5 oz; Pecorino cheese 3.5 oz; Black pepper to taste; Jowls 3.5 oz; Butter for greasing the baking tray to taste; Fresh liquid cream 0.67 cup; Parmigiano Reggiano PDO cheese 2.1 oz

it es fr br

601

Calories per serving

Energy Kcal 601
Carbohydrates g 34.1
of which sugars g 2.1
Protein g 27.7
Fats g 39.4
of which saturated fat g 19.17
Fiber g 1.4
Cholesterol mg 331
Sodium mg 558

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 6
Cost: Average

PRESENTATION

Golden yellow cannelloni is, honestly, such a treat. Seriously, it’s what you’ll often find on Rome tables when the weekend rolls around and folks want something special. This dish, straight from Lazio, is a creative twist on the classic Carbonara—really really fun. Instead of the usual pasta, it’s a baked cannelloni recipe style. Roman purists? Oh, they focus on the essentials like eggs, guanciale, and Pecorino cheese. But here’s the thing: adding cream makes the filling super velvety and extra moist.

Those pasta tubes are stuffed, and as they bake, they soak up all the creamy goodness, coming out so tender and rich. Pretty simple, really. It’s like getting those big Carbonara flavors in a comforting, cheesy pasta bake—still so Roman. People who know traditional Italian cannelloni might notice this one’s a bit different, but the love for classic food is still there.

Instead of ricotta and spinach or tomato sauce like other stuffed pasta shells, this homemade cannelloni is filled with a Carbonara-inspired mix. It offers a bite that's silky and gets slightly golden on top in the oven. And you know, adding cream might seem bold, but truthfully, it helps everything melt into that perfect gooey texture. Works great for family dinners.

Some Romans might debate the cream, but once you taste those crispy edges with the soft center—no question, it’s delicious. This golden yellow cannelloni is a celebration of Sunday comfort food in Lazio. Plus, it pairs wonderfully with other Carbonara-inspired dishes, or it might become a new favorite for pasta lovers. Exploring these regional twists is kinda like seeing how classic Italian can fit into something new—yet still totally homey and inviting. And perfect for sharing, for sure.

INGREDIENTS

601

Calories per serving

Egg cannelloni pasta 8.8 oz (250 g)

Eggs 6

Parmigiano Reggiano PDO cheese 3.5 oz (100 g)

Pecorino cheese 3.5 oz (100 g)

Black pepper to taste

Jowls 3.5 oz (100 g)

Butter to taste - for greasing the baking tray

for the sauce: Fresh liquid cream 0.67 cup (150 g); Parmigiano Reggiano PDO cheese 2.1 oz (60 g)

Preparation

How to prepare Golden Yellow Cannelloni

To prepare the golden yellow cannelloni, first clean the guanciale by removing the rind on the base 1. Then cut it into cubes or strips 2. Heat a pan on the stove and add the guanciale 5.

Let it cook for about 10 minutes 4 until it is golden and crispy 5. Then drain it from its fat and transfer it onto a tray lined with kitchen paper 6. Let it cool.

At this point, transfer the guanciale to a food processor 7 and blend it 8. In a separate bowl, break the 6 eggs, add the grated Pecorino 9

and the grated Parmesan, keeping 10-20 g aside from the total amount 10. Add the pepper 11 and mix everything with a whisk 12.

Then add some of the blended guanciale to the cream 13, mix again, and transfer it into a piping bag 14. Use the filling to stuff your cannelloni, and as you go, place them in a 8x8 inch baking dish previously buttered 15.

Then take care of the sauce, heat the cream in a small pot, add 2 oz of Parmesan 16 and whisk 17 until it is completely melted. Pour over the cannelloni 18

and add more black pepper 19. Cover with aluminum foil and bake in a preheated static oven at 350°F for 25 minutes. After this time, remove the dish from the oven, take off the foil, and place the remaining guanciale on top 21

and the Parmesan set aside at the beginning (22-23). Return to the oven in grill mode at 480°F for another 3 minutes. When the guanciale is crispy, remove from the oven and serve your cannelloni 34.