Mezze Maniche Alla Carbonara

Ingredients:

180 g Mezze maniche

2 egg yolks

1 whole egg

80 g Pecorino Romano

40 g Parmesan cheese

Pepe

100 g bacon

Instructions:

MEZZE MANICHE ALLA CARBONARA:

Mezze maniche alla carbonara are first prepared by bringing a saucepan of water to the boil.

Then cut the guanciale into julienne strips and brown it in a pan.

When the water boils, throw in the pasta.

In a bowl, quickly beat the two egg yolks with the whole egg, the pecorino, parmesan and pepper.

Drain the pasta and toss it in the browned bacon, turn off the heat and add the beaten eggs.

Sauté quickly without cooking the egg, plate and serve immediately…

Enjoy your meal!!

Notes:

Use Fresh Ingredients:

Cheese: For the best flavor and texture, use freshly grated Pecorino Romano and Parmesan cheese rather than pre-grated varieties.

Bacon: If possible, use high-quality bacon or guanciale for the most authentic taste.

Cook Pasta Al Dente:

Timing: Cook the mezze maniche just until al dente, as it will continue to cook slightly when mixed with the hot bacon and egg mixture.

Reserve Pasta Water:

Adjust Consistency: Before draining, reserve a cup of pasta cooking water. If your sauce is too thick, add a small amount of this water to loosen it and make the sauce creamier.

Control the Heat:

No Scrambling: Turn off the heat before adding the egg mixture to prevent scrambling. The residual heat from the pasta and pan will cook the eggs gently, creating a creamy sauce.

Mix Quickly:

Combine: As soon as you add the egg mixture, toss the pasta quickly to ensure the eggs coat the pasta evenly and form a smooth sauce.

Seasoning:

Pepper: Freshly ground black pepper is essential for traditional carbonara flavor. Adjust the amount to your taste, and consider adding a bit more if you like a peppery kick.

Avoid Overcooking Bacon:

Texture: Cook the bacon until it’s crispy but not burnt. Overcooked bacon can become too hard and may overpower the dish.

Serving:

Immediate Serving: Serve the pasta immediately after mixing with the sauce for the best texture and flavor. Carbonara can dry out if left too long.

Mixing Technique:

Tossing: Use tongs or a large spoon to toss the pasta and sauce together thoroughly. This helps ensure that the sauce coats every piece of pasta evenly.

Experiment with Cheese:

Flavor Variations: While Pecorino Romano and Parmesan are traditional, you can experiment with other hard cheeses if desired, though it will change the flavor profile.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute mezze maniche with other types of pasta such as penne, rigatoni, or spaghetti.

Mezze maniche is preferred for its ability to hold the sauce well, but other pasta shapes will work fine.

Is it okay to use bacon instead of guanciale?

Yes, bacon is a common substitute for guanciale, especially outside of Italy.

Guanciale is the traditional choice and adds a specific flavor, but bacon provides a similar result.

Can I use store-bought grated cheese instead of fresh?

While you can use store-bought grated cheese, freshly grated Pecorino Romano and Parmesan yield better flavor and texture.

Pre-grated cheese often contains anti-caking agents that can affect the sauce’s smoothness.

How do I avoid scrambling the eggs in the sauce?

To avoid scrambling the eggs, turn off the heat before adding the beaten egg mixture to the pasta.

The residual heat will cook the eggs gently, creating a creamy sauce without scrambling.

Can I make this dish ahead of time?

Carbonara is best served immediately after preparation because the sauce can thicken and lose its creamy texture as it sits.

If you need to make it ahead, reheat gently while adding a bit of reserved pasta water to restore creaminess.

What if my sauce is too thick or too thin?

If the sauce is too thick, add a small amount of reserved pasta water to loosen it.

If it’s too thin, cook it over low heat for a few minutes, stirring constantly, to thicken it.

Can I substitute the Pecorino Romano with another cheese?

Yes, you can substitute Pecorino Romano with Parmesan or another hard cheese, but the flavor will be different.

Pecorino Romano adds a sharp, tangy flavor that’s traditional to carbonara.

How can I make this dish vegetarian?

To make a vegetarian version, omit the bacon and use a plant-based bacon substitute or mushrooms for a meaty texture.

You can also increase the amount of cheese for added flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop or in the microwave, adding a splash of pasta water to restore creaminess.

Can I use more or less cheese?

You can adjust the amount of cheese to your taste.

Using more cheese will make the sauce richer and more flavorful, while using less will make it lighter.

Just keep in mind that the balance of flavors will change.