Mezze maniche 55 carbonara
First courses
Mezze maniche 55 carbonara
  • Prep. time
    15 Min.
  • Skills
  • 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!
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