Photo: Spaghetti Carbonara Recipe
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 for garnish.
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 creamy sauce. 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
Photograph by Antonis Achilleos
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By miss kelley
San Jose, CA
on March 05, 2013
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Fantastic and decadent! I wished the bacon was crispier, so I'm going to try frying the bacon first before adding the rest of the ingredients next time. I started with 1/2 of a medium diced onion, which I carmelized before adding the bacon, olive oil, garlic, rosemary, jalapeno and water. I didn't want it too spicy, so I just used 1 jalapeno and added 2 small sweet red and yellow peppers for color, and I LOVE rosemary, so I doubled the amount. I used brandy and thought the flavors were perfect.
My fiance said if I keep cooking like this, he's not going to take me out to dinner anymore!
By Ryan Nation
on November 30, 2012
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This spaghetti carbonara recipe is fantastic. The jalapeno helps give this dish a nice spice that mixes great with bacon and parmesiana (I like spicy food, and the jalapeno makes it just spicy enough to NOT be hot, but give you a tongue massage, if you dont like the spice leave it out and the recipe will keep up with your expectations.
Last time I made this recipe, I added the brandy. Now I will be cutting the amount of brandy down by at least half as the brandy flavor stood out to much and didnt quite blend with the rest of the flavors. Or maybe I will substitute with a good white wine.
I hope this helps you decide to try this.
By eotero89
on November 11, 2012
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Great recipe! I think 1 jalapeno would suffice- but that depends on your taste. Added the brandy, also some italian sausage and tiny pieces of veal, came out scrumptious!
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