Spaghetti Carbonara Recipe

• 2 tbsp Kosher Salt
• 6 slices thick-cut Bacon (½-inch pieces)
• 2 tbsp Extra-Virgin Olive Oil
• 3 Garlic Cloves (crushed)
• ½ tsp fresh Rosemary (minced)
• 2 Red Jalapeno Peppers (minced)
• ¼ cup Brandy
• 12 oz Spaghetti
• 3 large Eggs

• Cook pasta in plenty of salted water until tender but firm. Drain reserving ¼ cup cooking water.
• Combine bacon, garlic, rosemary, jalapenos and ¼ cup water in a large skillet. Stir fry until bacon is crisp. Discard the garlic and add brandy and cook until no liquid is left in the skillet.
• In the meantime, combine the eggs, cheeses, parsley and 1 tsp pepper along with ¼ cup reserved water in a bowl.
• Remove from the heat and set aside the ¼ cup bacon mixture for garnish.
• Add cooked pasta to the skillet, mix gently until hot. Pour in egg mixture and combine thoroughly.
• Garnish with reserved bacon mixture and serve.