From the season 1 vault, I’m making my favorite pasta dish for Chris Distefano and Sal Vulcano. We’re also talking about spreading germs, Scotty Karate, and kissing each other on the lips.   Follow Chris Distefano: https://www.instagram.com/chrisdcomedy    Follow Sal Vulcano: https://www.instagram.com/salvulcano    This episode is brought to you by BetterHelp. Get 10% off your first month at https://www.BetterHelp.com/burning    PASTA CARBONARA   INGREDIENTS: Kosher Salt Guanciale (or bacon) Grated Pecorino Romano (or Parmesan) Eggs + extra egg yolks Black Pepper EVOO Bucatini, Spaghetti, or Rigantoni   STEPS: Boil water with salt Cut guanciale into strips Whisk egg yolks and whole eggs; stir in grated cheese. Season with pepper and set aside Heat EVOO and cook guanciale in Dutch oven until crisp around the edges Transfer to a bowl; reserve fat Cook pasta until al dente Drain; reserving cup of pasta water Add guanciale fat and pasta water to Dutch oven; bring to a boil Cook pasta about 2 min, stirring constantly Whisk some pasta water into egg mixture; slowly stream into the Dutch oven, stirring constantly until cheese is melted and egg is thickened Mix in guanciale.     SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices