Mezze maniche 55 carbonara

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First courses

Prep. time

15 Min.
Skills

Medium
Recipe for

4 people

Ingredients for 4 people

Mezze Maniche 55 Divella, 350 g
6 egg yolks
2 whole eggs
"pecorino romano", 200 g
"guanciale", 200 g
Peppercorns, to taste
Salt, to taste

Made with

Semolina Pasta

55 – Mezze Maniche

Step 1

Salt the water and add the Mezze Maniche pasta. In the meantime, prepare the sauce by whisking together the egg yolks, whole eggs, Pecorino Romano cheese and pepper in a large bowl.

Step 2

The sauce should be neither too thick nor too liquid. Now place the guanciale (cured pork jowl or cheeks) in a large frying pan without oil and sauté over medium heat until it starts to release its fat. Drain the Mezze Maniche pasta and tip it into the pan. Add a ladle of cooking water and stir.

Step 3

As soon as the liquid starts to thicken, remove the pan from the heat, add the sauce and mix with the Divella Mezze Maniche 55 pasta to aerate it and create a delicious silky sauce that is at the heart of this dish. Make portions, sprinkle some Pecorino Romano cheese and pepper, and serve.

Enjoy your meal!