Cook Mode
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INGREDIENTS
- 1 pound spaghetti
- 2 cups bacon, diced
- 6 cloves garlic, minced
- ¼ cup Texas Pete® Sweet CHAbanero Sauce
- ½ cup Pecorino Romano, grated
- 4 large eggs
- Kosher salt, as desired
- Black pepper, as desired
DIRECTIONS
- Cook spaghetti al dente according to package directions and reserve 1 cup of pasta water after cooking.
- Next, in a large pan, sauté bacon with garlic until crisp and deglaze with the pasta water.
- Separately, in a small bowl whisk together the eggs, Pecorino, and Texas Pete® Sweet CHAbanero Sauce
- Next, remove the pasta pan from the heat and toss with the egg mixture, creating a creamy sauce.
- To serve, adjust with more Texas Pete® Sweet CHAbanero Sauce, as desired, and then season with salt and pepper. Serve immediately.
