Spaghetti Carbonara

Growing up, my mom always ended up making spaghetti every Monday night. She said it was simple and really easy recipe/idea to fall back on after a long day. Well, this is her new spaghetti and I'm stealing the idea when we move out and start our own family. This spaghetti carbonara is the BEST spaghetti that you will ever be able to make at home. Hands down, this is a family favorite now and we really do eat it once a week. If you are hesitant to use the alcohol, I would recommend making it once with the cognac. After you make the recipe without it, you will say that it is not as good and will want to use the cognac. Crazy, I know, but Mom uses the cognac and if you know my parents, they stay away normally too. The other thing we change is leaving out the red jalapeno peppers. However, without a picky eater when we move out, Jerome & I may try the spicy, original recipe. I beg of you, try this the next time you want to just make spaghetti.

Ingredients

• Kosher salt
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 cup cognac or brandy (optional)
• 12 ounces spaghetti
• 3 large eggs
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup 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 bacon mixture forgarnish.

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

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 creamysauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g