Italian Carbonara with Bacon recipe

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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
¼ cup dry vermouth
1 cup shredded Parmesan cheese
½ cup whipping cream
4 eggs, beaten
1 tablespoon ground black pepper

Nutrition Info

512.4 calories
carbohydrate: 47.5 g
cholesterol: 127.5 mg
fat: 25.2 g
fiber: 2.5 g
protein: 21.2 g
saturatedFat: 10.4 g
servingSize: -
sodium: 431.2 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.

  3. Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.

  4. Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta, stir until spaghetti is well coated and sauce is creamy.

Recipe Yield

8 servings

Recipe Note

Truly authentic Italian carbonara with bacon coal miners' recipe.

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