Bacon Carbonara

Boil a substantial container of salted water until it reaches its boiling point. Submerge spaghetti in the boiling liquid, stirring occasionally, to achieve a tender yet slightly resistant texture, approximately 12 minutes.

Simultaneously, cook bacon strips in a large skillet over medium-high heat, flipping them occasionally, until they are uniformly browned, around 10 minutes. Remove the bacon strips from the skillet and place them on paper towels to drain excess moisture. Set aside 2 tablespoons of bacon fat from the skillet and discard the remaining liquid. Once the bacon has cooled sufficiently to handle, chop it into smaller pieces.

Add 1 tablespoon of olive oil and the chopped onion to the reserved bacon fat in the skillet. Cook over medium-high heat, stirring occasionally, until the onion has softened and turned translucent, roughly 5 minutes. Introduce garlic into the pan and cook until fragrant, approximately 1 minute. Pour vermouth into the skillet and bring it to a boil while scraping the browned residue from the bottom of the pan with a wooden spoon, about 1 minute. Combine the chopped bacon with the vermouth mixture.

Drain spaghetti from the boiling water, transfer it to a large serving bowl, and mix in the remaining 1 tablespoon of oil. Add the bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated with the sauce and it has achieved a creamy consistency.