MEZZE MANICHE ALLA CARBONARA

I love the first courses of our capital, on April 6th there was Carbonara Day and I certainly didn't hold back and prepared my version of this dish.

• 300g of Traditional Mezze maniche
• 120 g of bacon
• 3 egg yolks
• 5 tablespoons of grated pecorino cheese
• pepper to taste
• salt to taste

Bring a large pot of salted water to a boil. In a nonstick pan, melt and brown the guanciale without adding any oil. Once browned, remove it from the pan and drain it on paper towels. Reserve the rendered fat in the pan.

In a bowl, mix the egg yolks with the pecorino, a little of the bacon fat, and a tablespoon or two of the pasta cooking water. Mix until creamy, adding salt and pepper.

Once the pasta is cooked, sauté it in the pan with the melted bacon fat.

Then pour it into the bowl with the egg cream. Mix well, add the guanciale, setting some aside.

Plate and add more guanciale on top and a light sprinkling of pecorino.

Enjoy your meal everyone! If you have any questions about how to cook pasta, write to me. You can find me here: INSTAGRAM | BLOG