INGREDIENTS
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 
3
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
DIRECTIONS
  1. Pour water into a large pot. Add salt. Bring to a boil. 
  2. 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. 
  3. Add spaghetti to the pot of salted water and cook according to the package directions. 
  4. In a bowl, mix eggs, Parmesan, Romano cheese, chopped parsley, and ground pepper (1 tsp). Reserving cooking liquid (1/4 cup), drain the pasta.
  5. 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!
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