Whole Wheat Spaghetti with Faux Guanciale
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 200g |
| Eggs | 2 |
| Egg yolks | 6 |
| Seitan | 180g |
| Pecorino Romano cheese | 50g |
| Soy sauce | 25g |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Black pepper | As needed |
| Fresh parsley | As needed |
Instructions
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Prepare the Dough:
Begin by placing the whole wheat flour into a large bowl. Add the eggs, and gently combine until the mixture begins to come together. Transfer the mixture to a clean surface and knead it for several minutes until a smooth, firm dough forms. Allow the dough to rest at room temperature for about 30 minutes. -
-
Prepare the Faux Guanciale:
While the dough is resting, take the seitan and cut it into thin slices, then into strips to resemble the texture of guanciale. Transfer these strips into a bowl, drizzle with soy sauce, and add a bit of extra virgin olive oil. Season with freshly cracked black pepper, and toss everything together. Cover with plastic wrap and let it marinate while you work on the pasta. -
Roll the Dough:
Once the dough has rested, take a small portion of it, and lightly flour the surface. Flatten it with your hands, and then pass it through a pasta machine, starting with the widest setting. Gradually decrease the thickness as you roll it out until the dough is thin enough to make spaghetti. After rolling, fold the sheet over and cut it into long strands for your spaghetti. -
Cook the Spaghetti:
Bring a large pot of salted water to a boil. As the water heats up, shape the prepared spaghetti into nests on a floured surface. Once the water is ready, cook the pasta for 4-5 minutes, or until al dente. -
Prepare the Sauce:
While the pasta cooks, heat a generous splash of olive oil in a frying pan over medium heat. Add the marinated seitan and sautรฉ until golden and crispy, about 5-6 minutes. Add a ladle of pasta water to the pan to deglaze, letting it reduce for a minute. -
Finish the Dish:
In a separate bowl, whisk together the egg yolks and Pecorino Romano cheese. Stir well to combine, creating a rich, creamy sauce. Once the pasta is ready, reserve a bit of cooking water and drain the spaghetti. Add the cooked pasta to the pan with the seitan and pour in a ladle of reserved pasta water. Stir to combine and help the sauce emulsify. -
Toss and Serve:
Remove the pan from the heat, and immediately stir in the egg yolk and Pecorino mixture. Toss everything well to coat the pasta, ensuring the sauce creates a velvety finish. Finish with a sprinkle of chopped fresh parsley and a final grind of black pepper for extra flavor.
Serve immediately, and enjoy your rich, hearty Whole Wheat Spaghetti with Faux Guancialeโ a dish that’s both comforting and satisfying, with a perfect balance of flavors.
