Italian Carbonara with Bacon

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.