Spaghetti Carbonara

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet.
3. 3
   Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes.
4. 4
   Discard the garlic.
5. 5
   Add the cognac, if desired, and cook until it evaporates.
6. 6
   Remove from the heat and set aside 1/4 cup bacon mixture for garnish.
7. 7
   Meanwhile, cook the spaghetti in the boiling water as the label directs.
8. 8
   Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl.
9. 9
   Drain the pasta, reserving 1/4 cup cooking water.
10. 10
    Return the skillet to medium-high heat.
11. 11
    Add the pasta and toss until heated through, 1 to 2 minutes.
12. 12
    Remove from the heat.
13. 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. 14
    Garnish with the reserved bacon mixture and more parmesan.
15. 15
    Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g
16. 16
    Photograph by Antonis Achilleos