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Classic Spaghetti Carbonara

Ingredients:

• 200g spaghetti
• 100g guanciale (or pancetta/bacon)
• 2 large eggs (yolk + 1 whole egg)
• 50g Pecorino Romano cheese, grated
• Black pepper, freshly ground
• Salt (for pasta water)

Instructions:

1. Cook spaghetti according to package directions in salted water.
2. While pasta cooks, cut guanciale into small strips and fry in a pan until crispy.
3. In a bowl, whisk eggs, grated Pecorino Romano, and a generous amount of black pepper.
4. Before draining pasta, reserve about 1/2 cup of pasta water.
5. Drain the pasta and immediately add it to the pan with the guanciale (off the heat).
6. Quickly pour the egg mixture over the pasta, tossing vigorously to combine. Add a splash of reserved pasta water if needed to create a creamy sauce.
7. Serve immediately, garnished with more black pepper and Pecorino Romano.

Simple Tomato Bruschetta

Ingredients:

• 1 baguette or crusty bread, sliced
• 2-3 ripe tomatoes, diced
• 2 cloves garlic, minced
• Fresh basil leaves, chopped
• 2 tbsp extra virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Toast bread slices until golden brown. You can use a toaster, grill, or oven.
2. In a bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, salt, and pepper. Mix well.
3. Spoon the tomato mixture generously over each toasted bread slice.
4. Serve immediately.