Carbonara

Food Network Magazine: The Italian Edition, p. 90

6 chopped bacon slices

2 tablespoons olive oil

3 crushed garlic cloves

½ teaspoon minced rosemary

2 minced jalapenos

¼ cup water

12 ounces cooked spaghetti

3 eggs

¾ cup grated parmesan

½ cup grated pecorino

2 tablespoons chopped parsley

Pepper

SMOOSHED.

Combine bacon slices, olive oil, garlic cloves, rosemary, jalapenos and water in a skillet over medium-high heat; cook until the water evaporates and the bacon crisps, 12 minutes. 

I forgot to discard the garlic afterward like I was supposed to. But ain't no thing.

Discard the garlic. Add cooked spaghetti to the skillet and toss. Whisk eggs, parmesan, pecorino, parsley and some pepper in a bowl; whisk in ¼ cup pasta-cooking water, then toss with the pasta until creamy.

I had my conductor friend Vaughn over for dinner the night I made this, and he took over the whisking because he said it was a good exercise for his wrist. Musicians take note!

Looks like delicious. :)

Vaughn also has discerning taste in wines, so he brought over a couple of options that he thought would pair well with this recipe. 

And he was SO right! This Sauvignon Blanc complements the eggy, cheesy sauce perfectly with a little complementary pop! to the palate.

My Rating: 4/5 "Nice and substantial! The jalapenos aren't hot at all - they just add a happy tang to the overall effect of the sauce. The cheeses blend well together, and the little bites of bacon are a nice salty undertone. Fun stuff!"