Spicy Spaghetti Carbonara

Ingredients:

1-teaspoon Crushed peppercorns

¼ pound Smoked bacon

2-cloves Garlic

3-tablespoons Olive oil

½-cup White wine

1-tablespoon Salt

1-pound Spaghetti

2-large Eggs

4-ounces Parmesan cheese

¾-cup Frozen peas

½-teaspoon Red pepper flakes

Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.

Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.

Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.

Serves 4 to 6

Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.



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