Real pasta Carbonara

Ingredients:

• 340 g spaghetti
• 6 thick slices bacon, cut into 1cm pieces.
• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 0.5 tsp chopped fresh rosemary
• 2 red jalapeno peppers, seeded and finely chopped
• 1/4 cup cognac or brandy (optional)
• 3 large eggs
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 0.5 tbsp. freshly grated Pecorino Romano cheese
• 2 tbsp chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapeño, and 1/4 cup water in the skillet. Cook over medium heat, stirring occasionally, until the water evaporates and the bacon is crisp, about 12 minutes. Discard the garlic. Add the cognac, if using, and cook until evaporated. Remove from heat and set aside 1/4 cup of the mixture for serving.
2. Meanwhile, cook the spaghetti in boiling water according to package directions. In a bowl, combine the eggs, cheese, parsley, and 1 teaspoon of black pepper. Drain the pasta, setting aside 1/4 cup of the cooking water.
3. Return the pan to medium-high heat. Add the pasta and stir until heated through, 1-2 minutes. Remove from heat. Whisk the reserved pasta cooking water into the egg mixture, then quickly pour in the pasta and stir to create a velvety sauce. Sprinkle with cooked bacon and additional Parmesan.