🥓 Mezze maniche alla carbonara

Name: Mezze maniche alla carbonara
Total time: 25 min
Yield: 4
Cuisine: Italy · Lazio
Ingredients: 400 g mezze maniche; 150 g guanciale, cut into strips; 4 egg yolks and 1 whole egg; 70 g pecorino romano, finely grated; 1–2 tsp freshly ground black pepper; Salt

Origin: Italy · Lazio

570kcal

per serving · 300 g

190kcal

per 100 g

27 gProtein9 g / 100 g

26 gFat8.5 g / 100 g

69 gCarbs23 g / 100 g

Carbonara is Rome's famous egg-and-cheese pasta: crisp guanciale (cured pork cheek), egg yolks beaten with pecorino romano and black pepper, tossed off the heat with the hot pasta. The eggs thicken into a silky, golden, peppery sauce without any cream. Short ridged mezze maniche catch the sauce and bits of guanciale inside each tube.

Diets

Not vegetarianbecause of: guanciale

Not veganbecause of: guanciale, egg, pecorino

Contains porkbecause of: guanciale

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: pecorino

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

mezze maniche pastaguancialeeggpecorinoblack pepper

Recipe

4 servings25 min

Ingredients

400 g mezze maniche
150 g guanciale, cut into strips
4 egg yolks and 1 whole egg
70 g pecorino romano, finely grated
1–2 tsp freshly ground black pepper
Salt

Method

Cook the pasta in lightly salted water until al dente.
Fry the guanciale in a dry pan until crisp; turn off the heat.
Beat the yolks, egg, pecorino and most of the pepper together.
Add the drained pasta to the guanciale pan, toss, then pour in the egg mixture with a splash of pasta water and toss quickly until creamy but not scrambled.
Serve with the remaining pepper.

How to make it lighter

Use 100 g guanciale for four and pour off part of the rendered fat.
Use 2 whole eggs instead of 4 yolks for a lighter sauce.
Weigh the pasta: about 80 g dry per person is a standard portion.

History

Mezze maniche ('half sleeves') are short, wide ridged tubes, a shorter cut of rigatoni popular in Rome. Carbonara first appears in print in the years after the Second World War, and its origin is debated: one story credits Italian cooks using eggs and bacon from Allied rations, another the charcoal workers ('carbonari') of the Apennines. Today it is one of the signature dishes of Roman trattorias.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →