Cooking With HotSauce
Not your standard Carbonara, here are Spaghettus Carbonarum!!
Pan fried bacon lardons, onions and garlic deglazed with 1 tbs Voodoo Chile Sauces Porcus Inférnum.
Add the pastas, stir well, add 2 tbs creme fraiche, 2 tbs Porcus Inférnum, grated Comté & Parmesan cheeses, an egg yolk, stir and make a reduction.
Top with a grating of ground pepper and bon appétit!

Spaghettus Carbonarum