Carbonara with Bacon

01Method

1. 1

   Fill a large pot with water, season generously with salt, and bring to a boil. Add the spaghetti and cook, stirring from time to time, until al dente, about 12 minutes.

2. 2

   While the pasta cooks, lay the bacon strips in a large skillet over medium-high heat. Cook, turning occasionally, until evenly browned and crispy, about 10 minutes. Transfer to paper towels to drain. Keep about 2 tablespoons of the rendered fat in the pan and discard the rest. Once the bacon has cooled slightly, chop it into pieces.

3. 3

   Add 1 tablespoon of the olive oil along with the chopped onion to the skillet with the reserved bacon fat. Sauté over medium-high heat until the onion becomes soft and translucent, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Pour in the vermouth and bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan, about 1 minute. Stir the chopped bacon back in.

4. 4

   Drain the cooked spaghetti and place it in a large serving bowl. Toss with the remaining tablespoon of olive oil. Add the bacon-onion mixture, Parmesan, cream, beaten eggs, and pepper to the hot pasta; stir well until the spaghetti is fully coated and the sauce turns creamy.