Recipe of a Week: J. (prounounced 'hay') Kent's Jalapeno Quesadilla Fiesta

Birds of a feather flock together... ever hear that phrase? Indeed it must be true, because so many of my interests are shared by so many of my friends. For example, take my friend J.Kent. I love tasty Czech beer, he loves tasty Czech beer; I live overseas, and can thus only get one NFL game at a time on any given Sunday due to crappy overseas NFL coverage, he lives overseas and suffers the same programming headaches; I love to eat tasty Mexican food, and J.Kent loves to eat tasty Mexican food... but I had no idea that, like me, he also loves to whip up kick-ass, tasty Mexican food!

Well, thank goodness he does, because this week's Recipe of a Week comes courtesy of J.Kent's culinary dabbling, and the below is a verbatim recreation of his Mexicana masterpiece. 

Recipe of a Week: Danger's REAL Roman Carbonara

... Cash rules everything around me, C.R.E.A.M. get the money, dollar, dollar bill, ya'll.... Cash rules everything around me, C.R.E.A.M. get the money, dollar, dollar bill ya'll....

Sorry, Wu-Tang, but today there will be NO cream. And do you know why? Because unlike the bastard (no relation to Ol' Dirty...) versions of carbonara most people have run into outside of Italy, true carbonara does not use any milk or cream. How do they achieve that amazing, creamy sauce then you ask? By following this deliciously simple recipe below for true spaghetti carbonara.