Description
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 (Optional)
- 4 eggs, beaten
- 1 tablespoon ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8