Spaghetti Carbonara

Kosher salt
6 slices thick-cut bacon, cut into 1/2 inch pieces
2 Tbsp. olive oil
3 cloves garlic, crushed
1/2 tsp. minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 c cognac or brandy (optional)
12 oz. sphaghetti
3 large eggs
3/4 c freshly grated Parmesan cheese, plus more for garnish
1/2 c freshly grated pecorino romano cheese
2 Tbsp chopped fresh parsley
Freshly ground pepper

Bring large pot of salted water to boil, combine bacon, olive oil, garlic, rosemary, jalapenos and 1/4 c water in large skillet.  Cook over med.-high heat, stirring occasionally, until water evaporates and bacon crisps, about 12 min.  Discard garlic.  Add cognac and cook until it evaporates.  Remove from heat and set aside 1/4 c bacon mix for garnish.
Meanwhile, cook spaghetti in boiling water as label directs.  Mix eggs, cheese, parsley and 1 tsp. pepper in bowl.  Drain pasta, reserving 1/4 c cooking water.
Return skillet to med.-high heat.  Add pasta and toss until heated through, 1-2 min.  Remove from heat.  Whisk reserved pasta water into egg mixture, the quickly pour over pasta and toss to gently cook eggs and make a creamy sauce.  Garnish with reserved bacon mix and more parmesan.
Per serving: Calories 888, fat 50 g(sat. 18g), cholesterol 219 mg, sodium 1,223 mg, carbs 65 g, fiber 3 g, protein 35 g