From: GEM
Kosher Salt
6 slices of thick-cut bacon, cut into 1/2 inch pieces
2 Tablespoons of extra-virgin olive oil
3 cloves of garlic crushed
1/2 teaspoon minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 cup cognac or brandy (optional)
12 oz of spaghetti3 large eggs
3/4 cup freshly grated Parmesan cheese (plus more for topping
1/2 cup freshly grated pecorino romano cheese
2 Tablespoons chopped fresh parsley
Fresh ground pepper
1 - Bring a large pot of slated water to boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup of 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 cup of bacon mixture for topping.
2 - Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon of pepper in a bowl. Drain the pasta, reserving 1/4 up cooking water.
3 - Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 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. Top with the reserved bacon mixture and more Parmesan
Miranda's Mix Ups: I didn't use jalapeno peppers, or the brandy/cognac. It was super yummy. I did use M&M meats bacon and just cut it up with scissors. IT was perfect. I forgot to reserve some liquid! Next time MUST remember to do that.
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