Serves Two People
 
Prep Time: 10 minutes
Cook Time: 15 minutes 
 
Ingredients: 

• 2 oz guanciale — or panchetta or bacon cut into strips

• 6 oz dry spaghetti 

• 3 egg yolks

• 1/4 cup grated pecorino romano — or parmigiano reggiano cheese

• Fresh black pepper 

Spaghetti Carbonara

(or bacon, egg and cheese pasta)

​

Recipe by HealthCorps Ambassador, Chef Rocco DiSpirito

Steps: 

1. Boil pasta in 3 quarts lightly salted water. 

2. Sauté guanciale until translucent and tender. 

3. Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk. 

4. When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture.

5. Toss until sauce is creamy, add guanciale and fat and season with black pepper. 

6. Serve in two bowls with more pecorino and fresh black pepper.