Spicy Spaghetti Carbonara

Spaghetti carbonara is a favorite quick and easy meal to bring to the table during the busy work week. That was the request from my family for dinner tonight. Thank goodness it was not something more complex, because it is only Tuesday. I have made basic carbonara so many times now I have the recipe memorized. Putting my creative chef hat on, I opened the refrigerator for some new ideas. Hiding in the back corner I found a secret ingredient that would put a twist on tonight’s dinner; chipotle peppers. Today we would invent Spicy Spaghetti Carbonara and as Emeril would say “Kick it up a notch”. I found that one pepper provided just enough heat and flavor to do just that. I hope you enjoy this variation on a pasta classic.

Recipe

9 bacon slices chopped
1 Tbs butter
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese (about 1/1/2 ounces)
4 large egg yolks
12 ounces spaghetti
2 cloves garlic clove, minced
1/2 cup sweet onion, diced
1 chipotle pepper in adobe sauce
Additional freshly grated Parmesan cheese

1. Combine bacon and butter in heavy large skillet. Saute over medium heat until bacon is brown and crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion and garlic to skillet. Saute over medium-low heat until translucent with light brown edges. Remove bacon fat from the skillet until 2 tbsp remain. Set skillet aside to cool. Whisk cream, 1/2 cup grated cheese, and egg yolks in medium bowl to blend. Whisk the onion mixture into the cream mixture. Set cream mixture aside. Finely chop the bacon in a food processor. Add the chipotle pepper and pulse 5 time until blended with the bacon.

2. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta the pasta and return to same pot. Add cream mixture to pasta. Toss over medium-low heat until sauce cooks through and coats pasta thickly, about 4 minutes. Mix in bacon mixture. Season to taste with salt and pepper. Serve warm with additional cheese on the side.

Servings: 6