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.