Whole wheat spaghetti with fake guanciale

Name: Whole wheat spaghetti with fake guanciale
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Whole grain flour 1.6 cups; Eggs 2; Egg yolks 6; Seitan fresh 6.5 oz; Pecorino Romano PDO cheese 1.8 oz; Soy sauce 1 ½ tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parsley to taste

it es fr de br nl

560

Calories per serving

Energy Kcal 560
Carbohydrates g 40.8
of which sugars g 1.5
Protein g 52
Fats g 20.9
of which saturated fat g 6.9
Fiber g 5.6
Cholesterol mg 515
Sodium mg 1129

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Whole wheat spaghetti with faux guanciale is such a fun twist on a classic Roman dish. In the Lazio region, people take their carbonara very seriously, but this vegetarian carbonara offers a fresh take while keeping those traditional touches. Instead of the usual guanciale, it uses a meatless guanciale substitute—imagine seitan cooked until it's crispy on the outside and tender in the middle, mimicking that salty pork flavor. Really good stuff. Homemade whole wheat spaghetti brings a nutty taste and a satisfying chew, with eggs and Pecorino Romano tying everything together, just like in the original. This dish is a proof to creativity and effort, blending Roman roots with something new.

And you know what? Those golden pasta strands mixed with moist seitan bits create a plate that looks—and tastes—like the real deal, but a bit lighter and definitely more plant-forward. Really, really tasty.

Healthy pasta recipes don't always hit the same comfort notes as the classics, but this one? It comes pretty close. Sometimes you just want a plant-based carbonara that doesn't skip the meat but still holds onto that rich, savory feel. And look, this version achieves that with simple swaps, respecting the original Roman vibe. Different areas around Rome might swap out the cheese or pasta, but here, the focus is on using whole grain pasta and a reliable meat-free carbonara alternative.

Plus, that homemade touch really makes a difference. Honestly, you don't miss the meat as much as you might think. The tangy cheese, the crispy bits, and the tender pasta all combine in a way that feels both familiar and new. Pretty much a winner. Whether you're a fan of vegetarian Italian dishes or just looking to eat a bit lighter without sacrificing flavor, this twist works beautifully. It is a fun way to shake up pasta night with something that feels a bit special and totally Roman at heart. And the sauce? Seriously good.

INGREDIENTS

560

Calories per serving

Ingredients for the spaghetti: Whole grain flour 1.6 cups (200 g); Eggs 2

for the seasoning: Egg yolks 6; Seitan 6.5 oz (180 g) - fresh; Pecorino Romano PDO cheese 1.8 oz (50 g); Soy sauce 1 ½ tbsp (25 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parsley to taste

Preparation

How to prepare Whole wheat spaghetti with fake guanciale

To prepare the whole wheat spaghetti with fake guanciale, first pour the whole wheat flour into a bowl 1, then add the eggs 2 and start mixing with a fork 3.

Then transfer the mixture to a surface, work it until you get a compact dough 4, and wrap it in plastic wrap 5. Let it rest at room temperature for about 30 minutes. Then take the seitan and cut it into slices first 6

and then into strips 7. Transfer it into a bowl, add soy sauce 8, a drizzle of oil 9, and a grind of pepper

and mix everything together 10. Then cover with plastic wrap 11 and let it marinate until cooking time. After 30 minutes, take the dough again 12, break off a piece

and flatten it using a bit more whole wheat flour 13. Pass it through the pasta machine 14, starting from the widest thickness and gradually reducing it. Fold the dough sheet 15 and pass it through once again to smooth it out.

When you have obtained a rectangle of dough, cut it to the desired length to make the spaghetti 16 and pass it through the appropriate roller 17. As the spaghetti is ready, place it in nests on a floured board 18.

Once you have prepared the spaghetti, place a pot full of salted water on the stove for cooking the pasta; then proceed with the seasoning. Pour a drizzle of oil into a pan, add the seitan drained from the marinade 19 and braise it 20. When it is well browned, add a ladle of water and let it deglaze.

At this point, cook the spaghetti for 4-5 minutes 22. Meanwhile, in a bowl, pour egg yolks and Pecorino 23; then beat with a whisk.

Stir the spaghetti occasionally 25 and pour a ladle of cooking water into the egg mixture 26. Then drain the spaghetti, keeping aside a little more cooking water, and transfer them into the pan with the seitan 27.

Add another ladle of cooking water 28. Move the pan off the heat and pour the egg yolk and cheese mixture into the pasta 29. Stir again 30,

add chopped parsley 31, a pinch of black pepper 32, and serve 33.

Storage

The seitan can marinate all day in the refrigerator. Dried spaghetti can be stored like any fresh pasta. To dry them, just lay them on the appropriate wooden sticks. Once dry, you can store them in a tin can or a food bag. The prepared dish should be consumed immediately.