Pasta Carbonara

We all love cheat day, don't we? In my weekly one, I usually like to eat one of the most savory, greasiest and satisfying types of pasta on Earth: Carbonara. Here in Italy, the recipe of this legendary dish is considered as a divinity, and respecting it faithfully is absolutely compulsory. Here's how I usualy cook Pasta Carbonara for two people.

INGREDIENTS: 250g of spaghetti, 2 whole eggs and a yolk, 50g of grated Pecorino cheese, 50g of grated Parmigiano Reggiano, 150g of guanciale, salt and pepper. 

RECIPE: Fill a medium-sized pot with water and put it on the fire. Meanwhile, cut the guanciale into small cubes, put it into a large pan and cook it on a low flame until it becomes golden, crispy and it has released a small quantity of grease. Then, take a big bowl, put the two whole eggs and the yolk into it, add some salt and pepper and stir it violently with a fork until the yolks and the albumens are completely emulsionated: successively, add the Pecorino cheese and stir until it is incorporated into the sauce, then do the same with the Parmigiano. At this point, your cream should be very dense, up to the point that it sticks to your fork. Throw your pasta into the boiling water alongside with some salt and boil it for the indicated time, meanwhile add the guanciale with all its grease to the cream. Once your pasta is cooked, drain it and mix it with the cream, but make sure you do this into the sauce's bowl and not into the pot, proceeding very quickly, otherwise the eggs would thicken too much. Enjoy with some extra grated Parmigiano on the top of your dish!

MACROS PER PORTION: 1200 Kcal, 90g Carbs, 60g Fats, 55g Proteins. 

DIABETES MANAGEMENT ADVICE: Be careful with the insulin dosage for this dish. At least for me, its effects on BG tend to be very slowed due to the important amount of fats, determining a major glycaemic peak two to three hours after the meal. You should be cautios with your pre-meal bolus, and you should progressively inject more insulin as soon as you see your blood glucose levels starting to rise one to two hours after your meal, otherwise you would probably end up with a hypo some minutes after your meal and then a huge rebound.