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My goal is to help people find balance with their unique body type through a nourishing diet & healthy lifestyle. By working with me you will discover the healing power of  food and herbs and how to intuitively eat according to your nature.

I offer bodywork sessions. I love working with people who are seeking to improve their health with massage as it has many benefits for our well being. The body holds our tensions, stress and deep-rooted emotions and if we ignore it, pain will arise to let us know that something is out of balance.

 I am here to facilitate the healing process.

 

Follow me through my journey and discover ways to nourish & heal your body, mind and soul. I blog about recipes, natural remedies and motherhood. I hope you will find this entertaining and educational and I hope we will continue this journey together.

 

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The Real Pasta alla Carbonara

This healthy Pasta alla Carbonara is not only delicious but it is the "real authentic" recipe coming straight from Italy to you !


So what are you waiting for? You should take some notes and go to your kitchen right now!


First thing first I just want to say that Italian Recipes are so damn good because we only use few quality ingredients. So, do yourself a favor, don't add more than what I write and please try to buy the right ingredients.

What will you need?


You will need...


- Spaghetti. The best pasta brand in the US is either Barilla or Garofalo.


-Then you will need a mix of eggs (use organic and local if you can), pancetta and pecorino (cheese).


If you can't find pecorino, I will get you get away with Parmigiano (parmesan) for this time!



Let's take a look at the recipe


INGREDIENTS


- 400 gr spaghetti

- 200 gr pancetta

- 4 egg yolk

-50 gr grated pecorino or parmigiano

- salt and pepper



PREPARATION

1. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.")


2. Meanwhile, cook the pancetta on a non-sticky pan and saute for about 3 minutes, until the pancetta is crispy and the fat is rendered.


3. Beat the egg yolks and Pecorino/Parmesan together in a mixing bowl, stirring well to prevent lumps. Add salt and black pepper to taste.


4. After draining spaghetti, add the egg mix and the pancetta and toss for 2 minutes. Serve while still warm. Enjoy it!

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