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Italian Carbonara with Bacon
Italian Carbonara with Bacon
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Classic Italian carbonara with creamy Parmesan sauce and applewood-smoked bacon chunks.
Ingredients:
  • 1 (16 ounce) package spaghetti
  • 12 slices thick-cut, applewood-smoked bacon
  • 2 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 2 large cloves garlic, minced
  • 0.25 cup dry vermouth
  • 1 cup shredded Parmesan cheese
  • 0.5 cup whipping cream
  • 4 eggs, beaten
  • 1 tablespoon ground black pepper
Instructions:
  • 1. Boil a large pot of lightly salted water. Add spaghetti and cook until al dente, about 12 minutes, stirring occasionally.
  • In a large skillet over medium-high heat, cook bacon until evenly browned, about 10 minutes, turning occasionally. Transfer cooked bacon to paper towels to drain. Reserve 2 tablespoons of bacon fat in the skillet, and discard the excess fat. Chop bacon once it's cool enough to handle.
  • Combine olive oil, onion, and reserved bacon fat in the skillet. Sauté over medium-high heat until the onion softens and becomes translucent, approximately 5 minutes. Add garlic and cook until fragrant, around 1 minute. Pour in vermouth and bring to a boil, scraping the browned bits off the pan with a wooden spoon, about 1 minute. Stir in chopped bacon.
  • After draining the spaghetti, toss it in a large serving bowl with the remaining 1 tablespoon of oil. Then, combine the bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper with the hot pasta. Stir until the spaghetti is nicely coated and the sauce becomes creamy.

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