Creamy Mezzi Paccheri Carbonara with Crispy Guanciale

If there’s one dish that captures the soul of Roman cuisine in a single bite, it’s carbonara. Rich without cream, indulgent without fuss, and irresistibly savory—it’s a dish that celebrates simplicity done right. But when you swap the usual spaghetti for mezzi paccheri, everything changes. These stubby, ridged pasta tubes soak up the sauce like a sponge, giving you more flavor in every forkful. Welcome to mezzi paccheri alla carbonara: rustic, creamy, and unapologetically satisfying.

This isn’t your everyday pasta. Mezzi paccheri adds a unique texture and visual flair, while the traditional carbonara ingredients—egg yolks, Pecorino Romano, and guanciale—work together in silky, savory harmony. No shortcuts here. We’ll guide you through the steps that bring out the best in each element: slow-rendered guanciale, tempered eggs, and just the right touch of starchy pasta water to make everything come together flawlessly.

Whether you’re cooking to impress or simply craving a next-level pasta night, this version of carbonara delivers comfort with class. Let’s dive in and transform a few humble ingredients into a dish that tastes straight out of Trastevere.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Medium

Ingredients

For the Pasta

• 320 g mezzi paccheri (preferably bronze-cut)
• Salted water, for boiling

For the Sauce

• 4 large egg yolks
• 1 egg white
• 80 g finely grated Pecorino Romano
• Freshly ground black pepper, to taste

For the Guanciale

• 120 g guanciale, cut into small batons or lardons

Cooking Instructions

• 1. Render the guanciale: Add the guanciale to a cold, dry pan. Turn the heat to medium-low and let it slowly crisp, stirring occasionally. This gentle render coaxes out flavorful fat without burning. After 8–10 minutes, the pieces should be golden and crisp. Transfer to paper towels and reserve the rendered fat in the pan.
• 2. Whisk the egg base: In a medium bowl, combine the yolks, egg white, grated Pecorino Romano, and a generous amount of cracked black pepper. Stir until thick and creamy. This is your carbonara base—rich, salty, and full of character.
• 3. Temper the eggs: To prevent scrambling, add a spoonful of the warm guanciale fat to the egg mixture while whisking. This gentle warming helps stabilize the sauce. Then, place the bowl over a pot of simmering water (double-boiler style) and whisk for 1–2 minutes until just warm and slightly glossy. Remove immediately to avoid overcooking.
• 4. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the mezzi paccheri and cook until al dente, about 12 minutes (check the package for timing). Before draining, scoop out ½ cup of the starchy water. Drain the pasta but don’t rinse—it needs to stay hot.
• 5. Coat the pasta with flavor: Return the hot mezzi paccheri to the pot or a large bowl. Drizzle in 1–2 tablespoons of the reserved guanciale fat and toss to coat. This step adds depth and helps the sauce cling.
• 6. Emulsify the sauce: Quickly pour in the warm egg mixture and begin tossing the pasta vigorously. Add a splash of pasta water to help the sauce loosen and emulsify. You want a silky, glossy coating on every piece—no clumps, no dryness.
• 7. Add the crunch: Fold in most of the crispy guanciale, saving a few golden bits for garnish. Their salty, porky bite contrasts beautifully with the creamy sauce.
• 8. Serve with style: Plate the pasta in warm bowls. Top with remaining guanciale, a dusting of Pecorino Romano, and a crack of black pepper. Serve immediately while it’s hot, glossy, and utterly irresistible.

Tips, Variations & Serving Suggestions

• Use bronze-cut pasta: The rough texture helps sauce grip every inch of the mezzi paccheri.
• Tempering is key: It’s the secret to a smooth sauce without risking scrambled eggs.
• Only use guanciale: Pancetta is okay in a pinch, but guanciale offers deeper, richer flavor. Avoid smoked bacon.
• Serve with Italian red wine: Try a glass of Barbera or Chianti to balance the richness.
• Pair with sides: A peppery arugula salad or toasted bread rubbed with garlic makes a perfect match.

Conclusion

This mezzi paccheri alla carbonara brings everything you love about the Roman classic—salt, richness, depth—and gives it a rustic twist. The pasta’s shape lets it hold more sauce, while the crispy guanciale and aged Pecorino bring savory balance. Tempering the eggs and finishing with hot pasta water creates that perfect, creamy texture without a drop of cream. Whether you're recreating Rome in your kitchen or trying carbonara for the first time, this recipe is a must-make.

Craving more inspiration or want to see how others have tried it? You can view the original recipe here: Mezzi Paccheri alla Carbonara

FAQ

Can I make this with spaghetti instead?

Yes, but you’ll lose some of the richness that mezzi paccheri brings. The ridged tubes trap more sauce than traditional spaghetti.

What’s the difference between guanciale and pancetta?

Guanciale is made from pork jowl and has a richer, more delicate flavor than pancetta. It’s also less salty and melts beautifully when cooked.

How do I keep the sauce from scrambling?

Tempering the eggs and adding the mixture off heat to hot pasta (not direct heat) ensures a silky, scrambled-free result.