Spaghetti Carbonara

Spaghetti alla Carbonara, Bruno Serato (Anaheim Restaurant)

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. 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 tbs

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.

Carbonara Sauce:
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.