Recipes › Pasta › Mezze Maniche Alla Carbonara Recipe

Mezze Maniche Alla Carbonara Recipe

Recipe by Pedro M. A. Neves

Mezze maniche alla carbonara is a classic Roman pasta dish that celebrates the simplicity and richness of traditional Italian cooking. This creamy preparation features tube pasta coated in a silky sauce made from eggs, Pecorino Romano cheese, and guanciale, delivering authentic flavor with minimal ingredients. The result is an elegant yet comforting main course that showcases why Italian cuisine values quality over complexity.

Ingredients

• 320g (11.3 oz) mezze maniche pasta
• 150g (5.3 oz) guanciale, cut into 5mm cubes
• 100g (3.5 oz) Pecorino Romano cheese, finely grated
• 4 large eggs
• 2 large egg yolks
• Black pepper, freshly ground
• Sea salt for pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil and add the mezze maniche pasta. Cook according to package directions until al dente, approximately 10-12 minutes.

2. While the pasta cooks, place the cubed guanciale into a large cold skillet and set over medium heat. Cook for 6-8 minutes, stirring occasionally, until the fat renders and the meat becomes crispy and golden.

3. In a medium bowl, whisk together the 4 whole eggs and 2 egg yolks until well combined and light in color. Add the finely grated Pecorino Romano cheese and a generous amount of freshly ground black pepper, stirring gently to combine.

4. Reserve 240ml (1 cup) of pasta cooking water before draining the mezze maniche in a colander. Do not rinse the pasta.

5. Remove the skillet with guanciale from heat and add the drained hot pasta to the rendered fat, tossing gently for 30 seconds to coat evenly.

6. Pour the egg and cheese mixture over the hot pasta and guanciale while stirring constantly with a wooden spoon. Add reserved pasta water gradually, 60ml (¼ cup) at a time, while continuing to stir until the sauce becomes creamy and coats each piece of pasta evenly.

7. Taste and adjust seasoning with additional sea salt and freshly ground black pepper as needed. Divide among warm bowls and serve immediately with extra grated Pecorino Romano cheese on the side.

Substitutions

• Pancetta: substitute 150g pancetta for guanciale if guanciale is unavailable; use a 1:1 ratio and cook until crispy
• Pecorino Romano: substitute aged Parmigiano-Reggiano for Pecorino Romano in equal quantities for a milder flavor
• Whole eggs: substitute 5 large egg yolks and 120ml (½ cup) heavy cream for the whole eggs and additional yolks if a richer sauce is preferred

Tips

• Keep all components hot before combining: cold pasta will not cook the eggs properly and will result in a broken, grainy sauce
• Work quickly after adding the egg mixture to prevent scrambling; constant stirring and heat management are essential
• Reserve ample pasta water as its starch is crucial for achieving the proper creamy consistency without added cream

Carbonara originates from Rome and has been a staple of Roman cuisine since the mid-20th century. Traditionally made with guanciale, Pecorino Romano, eggs, and black pepper—nothing more—carbonara represents the Italian principle of letting quality ingredients shine through restraint and technique.

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