Bacon Recipe — Italian Carbonara with Bacon

Truly authentic Italian carbonara with bacon coal miners' recipe.

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

Cooking 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.

Nutrition Facts

• calories512.4
• carbohydrateContent47.5 g
• cholesterolContent127.5 mg
• fatContent25.2 g
• fiberContent2.5 g
• proteinContent21.2 g
• saturatedFatContent10.4 g
• sodiumContent431.2 mg
• sugarContent3.5 g