Recipe Mezze maniche with Calabrian carbonara
Come play at the restaurant with our Toquéras: (more or less) simple and topical recipes, filmed by our favorite chefs.
Today, give your favorite carbonara a boost by following this Calabrian version lovingly prepared by Camille Guillaud and Alessandro Candido, co-founders of Osteria Paradiso: eggs, parmesan, pecorino romano of course… but above all, a very spicy 'nduja, to kick off the irresistible roundness of the guanciale… La vita è bella!
Instructions: In a mixing bowl, blend the eggs with the parmesan and pecorino until you obtain a smooth texture.
Gently melt the 'nduja in a saucepan, then pour it into the appliance and blend again until you obtain a smooth and homogeneous result.
Brown the guanciale cut into sticks over low heat until crispy.
Cook the mezze maniche in well-salted water.
Remove a ladleful of cooking water before draining them.
Pour the piping hot pasta into the mixing bowl with the 'nduja mixture.
Mix immediately, then add a little cooking water to loosen the sauce.
Once arranged, add the crispy guanciale as a finishing touch, along with parmesan cheese.
