Ny Times Carbonara

Directions

1. 1
   Leave eggs in 145 degree water for 40 minutes.
2. 2
   Dice and crisp bacon. Drain on a paper towel.
3. 3
   Sweat a minced shallot in butter until very very soft.
4. 4
   Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.
5. 5
   After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).
6. 6
   Add bacon, salt and pepper to taste (lots of pepper).
7. 7
   Remove the eggs from the water and crack them into two separate warmed bowls.
8. 8
   Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.