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


  • 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

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Pair this meal with one of these




  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.