SPAGHETTI CARBONARA

By stevek980

Ingredients

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Preparation

Step 1

combine 6 slices thick cut bacon cut into pieces, 2 tbsp olive oil, 3 crushed garlic cloves, ½ tsp fresh rosemary, 2 red jalapeno peppers seeded and minced, and ¾ c water and cook over medium high heat, stiring occasionally until water evaporates and bacon crisps, about 12 minutes. Discard the garlic, add ¼ c cognac or brandy and cook a short time and remove from heat. Set aside ¼ c bacon mixture for garnish. Cook 12 oz spaghetti. Then mix 3 large eggs, with ¾ c fresh grated parmesan cheese, ½ c fresh pecorino romano cheese, 2 tbsp fresh chopped parsley and pepper to taste. Drain pasta and reserve ¼ c cooking water. Return skillet to medium high heat and add pasta and toss until heated through, 1-2 minutes. Remove from heat and whisk the reserved pasta water into egg mixture then quickly pour over the pasta and toss to gently to cook the eggs and make a creamy sauce. Garnish with reserved bacon mixture and more parmesan. I tried this 11/2009 and it was good but the boys didn’t like it too much, probably because it was rich.