Spaghetti Carbonara
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (crushed)1 tsp
Rosemary (minced fresh)1 cup
Cognac340 g
Spaghetti3 large
Egg2 tbsps
Parsley (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet
3
Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes
4
Discard the garlic
5
Add the cognac, if desired, and cook until it evaporates
6
Remove from the heat and set aside 1/4 cup bacon mixture for garnish
7
Meanwhile, cook the spaghetti in the boiling water as the label directs
8
Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl
9
Drain the pasta, reserving 1/4 cup cooking water
10
Return the skillet to medium-high heat
11
Add the pasta and toss until heated through, 1 to 2 minutes
12
Remove from the heat
13
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
14
Garnish with the reserved bacon mixture and more parmesan
15
Photograph by Antonis Achilleos