Serves Two People
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
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2 oz guanciale — or panchetta or bacon cut into strips
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6 oz dry spaghetti
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3 egg yolks
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1/4 cup grated pecorino romano — or parmigiano reggiano cheese
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Fresh black pepper
Spaghetti Carbonara
(or bacon, egg and cheese pasta)
Recipe by HealthCorps Ambassador, Chef Rocco DiSpirito
Steps:
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Boil pasta in 3 quarts lightly salted water.
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Sauté guanciale until translucent and tender.
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Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk.
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When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture.
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Toss until sauce is creamy, add guanciale and fat and season with black pepper.
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Serve in two bowls with more pecorino and fresh black pepper.