Ny Times Carbonara

DIRECTIONS

• Leave eggs in 145 degree water for 40 minutes.
• Dice and crisp bacon. Drain on a paper towel.
• Sweat a minced shallot in butter until very very soft.
• Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.
• After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).
• Add bacon, salt and pepper to taste (lots of pepper).
• Remove the eggs from the water and crack them into two separate warmed bowls.
• Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.