Celebrity trainer Lacie Mackey, celebrity chef Antonia Lofaso, and I talk macros, blood work, and Campari over some breakfast pasta

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PASTA CARBONARA
- Olive oil
- Guanciale (salt-cured pork jowl)
- Pecorino Romano
- Eggs
- Ground black pepper
- Spaghetti

Dice guanciale into 1” cubes
Cook in olive oil until crisp around the edges
Bring heavily salted water to a boil
Once guanciale is cooked, strain fat and reserve for later
Add pasta to boiling water and cook according to directions
Add 7 yolks and one full egg to the guanciale; mix well to combine
Drain pasta, reserving some of the water
Add pasta to guanciale
Drizzle in some reserved fat
Toss to combine
Add Pecorino Romano
Add reserved pasta water and black pepper
Toss to combine

NO BAKE OATMEAL COOKIES
- Butter
- Milk
- Sugar
- Cocoa
- Crunchy peanut butter
- Quick-cooking oats
- Vanilla extract
- Wax paper

Melt butter in saucepan
Add milk, sugar, and cocoa; bring to a boil
Remove from heat and stir in peanut butter
Add oats and vanilla extract
Stir well until combined
Drop by teaspoonfuls onto waxed paper

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Lacie Mackey and Antonia Lofaso Inform Me That It's Called "Carbonara" and not "Breakfast Pasta"