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
Place a large pot on the stove and pour salted water.
Turn the heat to high and allow the salted water to boil.
Add the spaghetti pasta and cook for 12 minutes or until al dente.
Drain and rinse with running water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high.
Add the bacon and cook for 10 minutes or until greasy and crispy.
Place the cooked bacon slices on a clean plate lined with paper towels.
Discard the bacon grease and reserve about 2 tablespoons of it.
Chop the bacon into small pieces.
Add onions and 1 tablespoon of olive oil into the skillet with the bacon grease.
Cook for 5 minutes or until the onion is translucent over medium-high heat.
Add the garlic and cook for 1 minute or until aromatic.
Add the vermouth and allow it to boil. Scrape the bottom of the skillet using a wooden spoon.
Add in the chopped bacon and stir until well combined.
Place the spaghetti in a serving bowl and drizzle with olive oil.
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.
Serve and enjoy!