Spaghetti Carbonara

By khojnicki

Ingredients

• 6 slices bacon cut into 1/2" pieces
• 2 tbsp EVOO
• 3 cloves garlic, crushed
• 1/2 tsp minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 c cognac or brandy
• 12 oz. spaghetti
• 3 large eggs
• 3/4 c parmesan cheese
• 1/2 c pecorino romano
• 2 tbsp chopped fresh parsley
• Freshly ground pepper

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, rosemary, garlic, jalapenos and 1/4 c water in a large skillet. Cook over medium high heat, stirring occasionally until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 c bacon mixture for garnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 tsp pepper in bowl. Drain the pasta, reserving 1/4 c cooking water.

Return the skillet to medium high heat. Add the pasta and toss until heated through, 1-2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.