Smoky Roasted Pepper Carbonara (คาร์โบนาร่าพริก(หวาน)เผา)

1.Roast the red bell pepper directly over an open flame until the skin is charred all over.
Place in a covered bowl to cool slightly, then peel off the burnt skin, remove the seeds and stem, and slice into long strips. Set aside.

2.In a pan, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pan.

3.Pour the carbonara sauce into the same pan, add the roasted red pepper, and simmer gently until the sauce is fragrant and slightly thickened.

4.Boil the spaghetti in salted water for 3 minutes until al dente. Transfer directly into the pan and toss until evenly coated with the sauce. If the sauce is too thick, add a small amount of pasta water.

5.Transfer to a serving plate. Top with crispy bacon, Parmesan cheese, and an egg yolk.
Finish with a sprinkle of freshly ground black pepper before serving.