Pasta Carbonara & No‑Bake Oatmeal Cookies
Antonia Lofaso and Lacie Mackey settle the great debate: classic Roman carbonara (guanciale, yolks, pecorino, pepper) vs. Bert’s “breakfast pasta.” Dessert? Zero‑bake nostalgia cookies that set up on the counter—no oven needed.
Pasta Carbonara
Ingredients:
- Extra‑virgin olive oil (EVOO)
- Guanciale (salt‑cured pork jowl), diced into 1" cubes
- Pecorino Romano, finely grated
- Eggs (7 yolks + 1 whole egg)
- Freshly ground black pepper
- Spaghetti
- Kosher salt (for heavily salted pasta water)
Steps:
- Dice guanciale into 1" cubes.
- Cook guanciale in a slick of EVOO until crisp around the edges.
- Bring a large pot of heavily salted water to a boil.
- When guanciale is done, strain and reserve the rendered fat.
- Add spaghetti to boiling water; cook according to package directions.
- Off the heat, add 7 yolks and 1 whole egg to the warm guanciale and mix to combine.
- Reserve a cup of pasta water; drain spaghetti.
- Add hot pasta to the guanciale/egg mixture.
- Drizzle in some reserved guanciale fat.
- Toss to combine.
- Add Pecorino Romano.
- Add splashes of reserved pasta water and plenty of black pepper; toss until glossy and creamy.
- Serve immediately with extra Pecorino and pepper.
No‑Bake Oatmeal Cookies
Ingredients:
- Butter
- Milk
- Sugar
- Cocoa powder
- Crunchy peanut butter
- Quick‑cooking oats
- Vanilla extract
- Wax paper (for setting)
Steps:
- Melt butter in a saucepan.
- Add milk, sugar, and cocoa; bring to a boil.
- Remove from heat; stir in peanut butter until smooth.
- Add oats and vanilla; stir well to combine.
- Drop by teaspoonfuls onto wax paper; form as desired.
- Cool until hardened.