Cooking the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook the Mezze Maniche pasta according to the package instructions until al dente.
3. Before draining, reserve about 1/2 cup of pasta cooking water.

Preparing the Sauce:

1. While the pasta is cooking, whisk together the egg yolks, grated pecorino, and parmesan cheese in a bowl until well combined.

Cooking the Beef Bacon:

1. In a large skillet over medium heat, cook the diced beef bacon until crispy and golden brown. Set aside some for garnish.

Combining Ingredients:

1. Once the pasta is cooked, add it to the skillet with the cooked bacon. Toss to combine.
2. Remove the skillet from heat.

Adding the Cheese Mixture:

1. Quickly add the whisked cheese mixture to the pasta and bacon, tossing vigorously to evenly coat the pasta.

Tempering the Eggs:

1. Gradually add the egg yolks to the pasta, tossing continuously to temper them without scrambling.

Adjusting Consistency:

1. If the sauce appears too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until reaching the desired creamy consistency.

Seasoning with Black Pepper:

1. Sprinkle freshly ground black pepper over the pasta and toss to incorporate.

Serving Immediately:

1. Plate the carbonara immediately while still creamy, garnishing with crispy beef bacon on top.
2. Serve with additional grated cheese and black pepper, if desired. Buon Appetito!