Spaghetti Carbonara with Brandy|Print

Servings: 6

Salt

to taste

Thick-cut bacon

6 slices, cut into 1/2-inch pieces

Extra-virgin olive oil

2 tbsp

Garlic

3 cloves, crushed

Jalapeno peppers

2, seeded, minced

Rosemary

1/2 tsp, minced

Water

1/4 cup

Brandy

1/4 cup

Spaghetti

12 oz

Eggs

Pecorino Romano cheese

1/2 cup, grated

Parmesan cheese

3/4 cup, grated (plus for garnish)

Parsley

2 tbsp, chopped

Ground pepper

to taste

Spaghetti Carbonara with Brandy

Prep:

15 m

Cook:

15 m

Ready in:

30 m

Pour water into a large pot. Add salt. Bring to a boil.
In a skillet, combine bacon, oil, jalapeno, rosemary, crushed garlic cloves, and water over medium-high heat. Stirring, cook for 10 minutes, or until the bacon becomes crispy. Remove and discard garlic. Add brandy. Keep cooking until the brandy evaporates. Remove from heat. Set aside 1/4 cup of the mixture.
Add spaghetti to the pot of salted water and cook according to the package directions.
In a bowl, mix eggs, Parmesan, Romano cheese, chopped parsley, and ground pepper (1 tsp). Reserving cooking liquid (1/4 cup), drain the pasta.
Over medium-high heat, add the pasta to the skillet. Toss for 2 minutes. Remove from heat. Add the cooking liquid to the egg mixture. Pour over the pasta. Toss. Garnish with more bacon and Parmesan cheese. Serve and enjoy your Carbonara with Brandy!