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Italian Carbonara with Bacon

Rated as 5 out of 5 Stars
1

"Truly authentic Italian carbonara with bacon coal miners' recipe."
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Ingredients

35 m servings 512
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts


Per Serving: 512 calories; 25.2 47.5 21.2 128 431 Full nutrition

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Reviews

Read all reviews 5
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This dish is very good. Excellent recipe. Everybody cleaned their plates , made me very happy!!

Really delicious! And pretty simple too. It helped to have the cream, eggs, pepper and cheese all mixed together first. Then, as soon as the pasta is done, you can stir everything together i...

This was delicious! We enjoyed it immensely, used regular bacon because already had it in the fridge. We chose thin spaghetti and added a touch more Parmesan. We saved a bit for our son to try a...

Made it several times!

I loved this recipe. It was fast, easy, and had a bunch of flavor. I've made spaghetti carbonara recipes before, but this is by far my favorite. I'll be making this again.