Every day, Chef Bruno Serato dishes up a plate of pasta with tomato sauce to nearly 4,000 needy Californian children through his Caterina’s Club Foundation. He has accepted an invitation from the International Pasta Organisation to celebrate #CarbonaraDay and for the occasion he will have a delicious Carbonara prepared for all his little ones. He said, “With #CarbonaraDay we are celebrating not only a delicious recipe but above all Pasta, a product of Italian origin that has succeeded in going beyond national borders and adapting itself to local cultures and customs. It has the power to feed the world in a balanced way, to satisfy our taste buds and protect the planet, but first and foremost, to fight hunger, putting a smile on everybody’s face.” Chef Serato will receive an Ellis Island Medal of Honor, awarded for his work feeding children, joining the ranks of 7 U.S. Presidents, Supreme Court Justice Sandra Day O’Connor, Jacqueline Kennedy Onassis, Muhammad Ali and others. In honor of #CarbonaraDay, the philanthropist chef and author of “The Power of Pasta: A Celebrity Chef’s Mission to Feed America’s Hungry Children,” shares a favorite Carbonara recipe.
1 lb. dry spaghetti pasta
4 tbls Salt
Bring 1 gallon water & salt to boil. Add pasta and let stand approx 8-
10 mins. Stirring occasionally until pasta is cooked to preferred
tenderness. Remove from heat & strain.
6 oz diced pancetta (may use regular bacon)
6 whole eggs
4 oz freshly grated parmesan cheese
1/2 cup heavy whipping cream (optional)
Ground Black Pepper
In a large pan, sauté pancetta/bacon over low heat until browned.
Add whole eggs and parmesan. Stir for two or three minutes until
eggs are fully cooked. Stir in cream (add more cream if a richer result
is desired). Toss pasta with sauce. Top with ground black pepper to
taste and serve.