Italian Carbonara with Bacon
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Italian Carbonara with Bacon

1. Spaghetti - 1 (16 ounce) package
2. Thick-cut, applewood-smoked bacon - 12 slices
3. Olive oil, divided - 2 tablespoons
4. Onion, finely chopped - 1
5. Garlic, minced - 2 large cloves
6. Dry vermouth - ¼ cup
7. Shredded Parmesan cheese - 1 cup
8. Whipping cream (Optional) - ½ cup
9. Eggs, beaten - 4
10. Ground black pepper - 1 tablespoon

How to cook deliciously - Italian Carbonara with Bacon

1. Stage

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. Stage

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. Stage

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. Stage

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.