Ingredients
16 ounces Spaghetti, cooked according to package directions
12 slices thick-cut Applewood Smoked Bacon
2 tbsp Olive Oil
1 onion, finely chopped
2 cloves of garlic, freshly minced
¼ cup dry Vermouth
1 cup Parmesan Cheese, freshly shredded
½ cup whipping cream
4 large eggs, beaten
1 tbsp ground black pepper
Instructions
Boil the pasta according to package directions
Place a skillet on medium high heat and fry the bacon until crispy
Set the bacon a a paper towel lined plate
Reserve 2 tbsp bacon grease and discard the rest
Chop the bacon into small pieces
Add the onions and 1 tbsp Olive Oil into the pan with the bacon grease
Cook the onion for 5 minutes, until translucent
Add in the garlic and cook for 1 minute
Add in the Vermouth and let it boil
Add the chopped bacon and stir well
Place the Spaghetti into a bowl and drizzle with Olive Oil
Place the bacon onion mixture on the top of the pasta
In a bowl combine the eggs, parmesan cheese, whipping cream and the black pepper
Stir until well mixed
Enjoy!