Something’s Burning – Season 2, Episode 10

Season 2, Ep. 10

My trainer, Lacie Mackey, celebrity chef Antonia Lofaso, and I talk macros, blood work, and Campari over some pasta carbonara.


  • Olive oil
  • Guanciale (salt-cured pork jowl)
  • Pecorino Romano
  • Eggs
  • Ground black pepper
  • Spaghetti
  1. Dice guanciale into 1” cubes
  2. Cook in olive oil until crisp around the edges
  3. Bring heavily salted water to a boil
  4. Once guanciale is cooked, strain fat and reserve for later
  5. Add pasta to boiling water and cook according to directions
  6. Add 7 yolks and one full egg to the guanciale; mix well to combine
  7. Drain pasta, reserving some of the water
  8. Add pasta to guanciale
  9. Drizzle in some reserved fat
  10. Toss to combine
  11. Add Pecorino Romano
  12. Add reserved pasta water and black pepper
  13. Toss to combine


  • Butter
  • Milk
  • Sugar
  • Cocoa
  • Crunchy peanut butter
  • Quick-cooking oats
  • Vanilla extract
  • Wax paper
  1. Melt butter in saucepan
  2. Add milk, sugar, and cocoa; bring to a boil
  3. Remove from heat and stir in peanut butter
  4. Add oats and vanilla extract
  5. Stir well until combined
  6. Drop by teaspoonfuls onto waxed paper

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