| Level: | Easy |
| Total: | 30 min |
| Prep: | 16 min |
| Cook: | 14 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 888 |
| Total Fat | 50 grams |
| Saturated Fat | 18 grams |
| Cholesterol | 219 milligrams |
| Sodium | 1,223 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 3 grams |
| Protein | 35 grams |
Reviews
This is not a typical carbonara. I like the original better with the eggs, parm and pasta water that make for a very creamy dish too.This one is too rich for me with all the yolks and heavy cream!
Love carbonara and lucky for me, as you can tell, a ton of ways to dress it up or down. I’ve been making this for years. And as long as you get your eggs and cheese and some pork and garlic in, you can put anything you want in it. I add mushrooms.
Love the recipe
Love the recipe
I loved it
So, this recipe turned out terrific.
A note of caution for cooks new to adding the bourbon or cognac. I nearly burned my above the stove microwave off. It flamed up so fast i has to quickly throw a lid to smother.
I’ve made this recipe 20 plus times I substitute red pepper chopped fine and red peppers flakes. I’ve never used the alcohol. It turns out fantastic every time it’s one of our favorites.
LOVE this recipe! Instead of the red jalapenos, we used regular red bell peppers instead, which worked wonderfully.
Also, why on earth would you ever discard the garlic after sauteeing?? We left ours in with mouthwatering results. 🙂
Great recipe to share with out Family!
LOVED IT! thanks, no jalapeños but was perfect…like my Nana made w/o the bacon…called it spaghetti and eggs…great, thanks!
I don’t review recipes regularly; but I must say that it surprises me that people review and diss a recipe without even trying it! Although this isn’t a “heart healthy” dish, we think it is fabulous. I’ve made it twice. We love spicy pasta dishes. I used white wine instead of cognac, pre-cooked bacon and we added Asiago with rosemary cheese to the cheese blend.
I almost never review magazine recipes even though I subscribe to several. This recipe was excellent! I made one minor modification. I cooked the bacon in the oven, chopped it, and added about three tablespoons of the bacon fat to the pan. It’s rich, but excellent. I may add shrimp next time.