Chef Pena was back in the GDK kitchen and this time brought one of his students to showcase one of the recipes perfected at Butler Community College and the Redler Institue of Culinary Arts. Check out this delicious Spaghetti alla Carbonara!

Spaghetti alla Carbonara

Yield: 4 servings

1 teaspoon olive oil

3½ ounces of bacon, diced and rendered

Pasta water, as necessary

12 ounces spaghetti

2 large yolks, room temperature

Salt, as necessary

Parmigiano Reggiano, grated, to taste

Freshly grounded black peppercorns, to taste

  1. Place a large pot of lightly salted water over high heat, and bring to a boil. Once boiling, add the pasta while stirring into the pot. Lower heat to a medium simmer and stir once more after two minutes.
  2. In the meantime, prepare the sauce by adding olive oil to a pan just enough to cover the bottom of the pan. Add the crispy bacon and pasta water and bring to a boil, taste the water for salt, and adjust as necessary.
  3. After spaghetti are slightly crunchy in the center, drain and add to the pan with bacon water. Stir and taste for salt, adjust as necessary.
  4. After the pasta is at “al dente” doneness, turn off the heat and wait 30 seconds. After the 30 seconds stir in the egg yolks as necessary to make a sauce consistency.
  5. To serve, garnish with cheese and ground peppercorns.