📝 About This Recipe
Experience the soul of Rome with this velvety Mezze Maniche alla Carbonara, a dish that relies on the perfect emulsion of eggs and cheese rather than cream. The 'half-sleeves' pasta shape is the preferred choice of many Roman chefs, as its wide ridges and hollow center capture the luscious golden sauce and crispy bits of guanciale. This recipe celebrates the harmony of sharp Pecorino Romano, spicy black pepper, and rich egg yolks for a truly transcendent dining experience.
🥗 Ingredients
The Pasta
- 400 grams Mezze Maniche Rigate (high-quality bronze-die extruded pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pork & Pepper
- 200 grams Guanciale (cured pork jowl, sliced into 1/2 inch batons)
- 2 teaspoons Black Peppercorns (whole peppercorns to be freshly toasted and crushed)
The Golden Crema
- 6 pieces Large Egg Yolks (at room temperature for better emulsion)
- 1 piece Large Whole Egg (provides extra protein for the sauce structure)
- 80 grams Pecorino Romano (finely grated, plus extra for serving)
- 20 grams Parmigiano Reggiano (finely grated to mellow the saltiness of the Pecorino)
- 1/2 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water (about 4 liters) to a boil. Once boiling, add the salt. It should taste like a seasoned soup, but not overly salty as the cheese and pork provide plenty of sodium later.
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2
While the water heats, remove the tough skin (cotenna) from the guanciale and slice it into strips about 1/2 inch thick and 1 inch long.
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3
Place the guanciale in a large cold skillet or sauté pan. Turn the heat to medium-low. This slow start allows the fat to render out properly, making the pork crispy on the outside and tender on the inside.
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4
While the guanciale renders, toast the whole peppercorns in a small dry pan for 2 minutes until fragrant, then crush them coarsely using a mortar and pestle or the bottom of a heavy skillet.
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5
In a medium mixing bowl, whisk together the 6 egg yolks and 1 whole egg. Gradually whisk in the grated Pecorino Romano and Parmigiano Reggiano until a thick, paste-like consistency forms.
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6
Add half of the crushed black pepper to the egg and cheese mixture and stir to combine. Set aside.
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7
Drop the Mezze Maniche into the boiling water. Stir occasionally to prevent sticking. Cook for about 2 minutes less than the package directions specify—you want it very 'al dente' as it will finish in the pan.
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8
Once the guanciale is golden brown and crispy (usually after 8-10 minutes), turn off the heat. Use a slotted spoon to remove about half of the crispy bits and set them aside for garnish, leaving the rendered fat in the pan.
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9
Just before the pasta is ready, take a ladle of the starchy pasta water and slowly whisk about 2-3 tablespoons of it into your egg/cheese mixture. This tempers the eggs so they don't scramble when they hit the hot pasta.
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10
Reserve a full cup of pasta water, then drain the pasta (or use a spider strainer to transfer it directly into the skillet with the guanciale fat).
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11
Toss the pasta in the skillet over medium heat for 1 minute, allowing the Mezze Maniche to absorb the flavorful pork fat.
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12
REMOVING FROM HEAT IS CRUCIAL: Take the skillet completely off the burner. Let it cool for 20-30 seconds. Pour the egg and cheese mixture over the pasta.
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13
Vigorously toss and stir the pasta, adding splashes of the reserved pasta water as needed. The heat from the pasta will cook the eggs gently, creating a creamy, glossy sauce that coats every tube. Keep stirring until the sauce thickens and clings to the pasta.
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14
Plate immediately in warmed bowls. Top with the reserved crispy guanciale, the remaining crushed black pepper, and a final dusting of Pecorino Romano.
💡 Chef's Tips
Never use cream; the creaminess comes solely from the emulsion of egg, cheese, and starchy water. Use room temperature eggs to ensure a smoother sauce and prevent a thermal shock that causes curdling. If you can't find guanciale, high-quality pancetta is an acceptable substitute, but avoid smoked bacon which alters the flavor profile too much. Always grate your cheese finely using a microplane; pre-grated cheese is coated in starch and won't melt into a smooth sauce. If the sauce looks too thick or 'tacky', add more pasta water a tablespoon at a time until it reaches a silk-like consistency.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Frascati Superiore or a Verdicchio to cut through the richness. Serve alongside a simple arugula salad with lemon vinaigrette to provide a refreshing bitter contrast. A side of roasted artichokes (Carciofi alla Romana) makes for a perfect traditional Roman feast. Finish the meal with a strong espresso to aid digestion of the rich fats and proteins.