When Rocco DiSpirito, celebrity chef and author of"Now Eat This! Italian", Rocco DiSpirito, joined me on Mondays with Marlo I just had to ask him if he had any ideas on how to make the traditional Italian dish, pasta amatriciana, a little healthier. He told me that the recipe usually calls for guanciale or pancetta, but because the two meats are so high in fat, Rocco usually uses coppa (which is also known as capocollo). Although some traditional Italians may disagree with him, Rocco says the dish is just as fabulous as the original!
For more advice on healthy cooking, check out the twelve ingredients Rocco recommends you have in your kitchen:
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