1 (16 ounces) 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


Step 1: Place a large pot on the stove and pour salted water.

Step 2: Turn the heat to high and allow the salted water to boil.

Step 3: Add the spaghetti pasta and cook for 12 minutes or until al dente.

Step 4: Drain and rinse with running water to stop the cooking process.

Step 5: Place a large skillet on the stove and turn the heat to medium-high.

Step 6: Add the bacon and cook for 10 minutes or until greasy and crispy.

Step 7: Place the cooked bacon slices on a clean plate lined with paper towels.

Step 8: Discard the bacon grease and reserve about 2 tablespoons of it.

Step 9: Chop the bacon into small pieces.

Step 10: Add onions and 1 tablespoon of olive oil into the skillet with the bacon grease.

Step 11: Cook for 5 minutes or until the onion is translucent over medium-high heat.

Step 12: Add the garlic and cook for 1 minute or until aromatic.

Step 13: Add the vermouth and allow it to boil. Scrape the bottom of the skillet using a wooden spoon.

Step 14: Add in the chopped bacon and stir until well combined.

Step 15: Place the spaghetti in a serving bowl and drizzle with olive oil.

Step 16: Place the bacon-onion mixture on top of the cooked pasta as well as the cream, eggs, Parmesan cheese, and pepper. Stir until well mixed.

Step 17: Serve and enjoy!

Post a Comment

Previous Post Next Post