Bert’s sisters, Kottie and Annie, and the Mollen sisters sit down to chat about family secrets, wedding songs, and who’s the funniest in the family… spoiler alert: it’s Bert. Plus, we’re putting a spin on one of Bert’s favorite dishes, Carbonara, adding a Korean kick.

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Tomato Bruschetta and Gochujang Carbonara

Ingredients for Bruschetta:

-3 Cups Cherry tomatoes

-1/2 ounce fresh basil

-Kosher salt and black pepper-1 loaf baguette or French loaf

-Extra virgin olive oil

-2-3 garlic cloves

-Balsamic glaze

Steps:

1. Cook tomatoes in oil for 2-3 minutes, then add garlic, salt and pepper

2. Slice bread into ½ inch pieces and brush one side with oliva oil

3. Cook oiled side of bread in cast-iron pan

4. Brush top of bread with olive oil, flip, and cook other side

5. Spoon cooked tomatoes onto each slice of bread and top with balsamic and basil

Ingredients for Gochujang Carbonara:

-3 ounces parmesan cheese

-2 tbs gochujang

-1 tbs rice vinegar

-1 tsp honey

-3 garlic cloves

-2 medium scallions

-8 ounces pancetta

-1 tbs canola oil

-1 LBS dry spaghetti

-4 large egg yolks

-Kosher salt

-2 tsp ground pepper

Steps:

1. Combine gochujang, rice vinegar, honey into small bowl

2. Dice the pancetta and cook in oil in a skillet. Then remove all but ¼ of the remaining fat from pan

3. Add garlic and scallions to the skillet, cook until golden brown, then add gochujang mixture

4. Cook spaghetti. While spaghetti is cooking, whisk together egg yolks, then add parmesan, kosher salt, and black pepper

5. Transfer spaghetti to skillet with ¼ cup pasta water and toss until coasted in sauce. Slowly pour egg into spaghetti while tossing.

6. Turn heat to lowest setting and return pancetta to the skillet.

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