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Celebrity Chef Mario Rizzotti stopped by Sunday Brunch via his kitchen to share recipe for Spaghetti Alla Carbonara.

INGREDIENTS x 4

· Spaghetti “Gentile” 1 pound

· Guanciale “ Tempesta” Or Pancetta 7 oz

· Large egg yolks 5

· Roman pecorino 5 oz grated

· Black pepper to taste

Direction

· Cook the “Gentile” pasta according to directions on the box.

· Cut the Guanciale into strips.

· Sauté the Guanciale, until crispy.

· In a bowl mix the yolks, the grated Pecorino Romano cheese and the black pepper.

· Stir in 1/3 cup of the cooking water to loosen up the mixture in case is too thick.

· Drain pasta al dente, then toss with the crispy Guanciale.

· Stir in the yolk mixture and mix well in a separate bowl until the sauce starts thickening, but make sure the eggs do not become overcooked or that you are not making scramble eggs.

· Serve immediately, because in Italy pasta is meant to be served and eat right away.