Truly authentic Italian carbonara with bacon coal miners recipe
Prep Time
35 mins
Dificult
Medium
Servings
8
Ingredients
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.
