AMAZING ITALIAN CARBONARA WITH BACON

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 8 | Yield: 8

You will love this for sure! Who doesn’t like a nice tasting pasta dish, right? This recipe is so easy to make and it will surely make you very satisfied with the rest of the day. Enjoy!

Ingredients:

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

Directions:

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!

Nutrition Facts:

Per Serving: 512 calories; protein 21.2g 42% DV; carbohydrates 47.5g 15% DV; fat 25.2g 39% DV; cholesterol 127.5mg 43% DV; sodium 431.2mg 17% DV.

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