Recipe Details
- Level: Easy
- Yield: 6 servings
- Total Time: 30 minutes
- Prep Time: 16 minutes
- Cook Time: 14 minutes
Nutritional Information Per Serving
- Calories: 888
- Total Fat: 50g
- Saturated Fat: 18g
- Cholesterol: 219mg
- Sodium: 1,223mg
- Carbohydrates: 65g
- Dietary Fiber: 3g
- Protein: 35g
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. In a large skillet, combine the bacon, olive oil, garlic, rosemary, jalapenos, and 1/4 cup water. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon becomes crispy, about 12 minutes. Remove the garlic. If using, add the cognac and cook until it evaporates. Remove from the heat and set aside 1/4 cup of the bacon mixture for topping.
- While the bacon is cooking, prepare the spaghetti in the boiling water according to package directions. In a bowl, whisk together the eggs, cheeses, parsley, and 1 teaspoon pepper. Drain the pasta, reserving 1/4 cup of the cooking water.
- Return the skillet to medium-high heat. Add the pasta and toss until warmed through, about 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour it over the pasta, tossing continuously to gently cook the eggs and create a creamy sauce. Top with the reserved bacon mixture and additional parmesan cheese.
Photograph by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine
