Recipe By ShaneRyan
Published Nov 22nd
Prep 15m Cook 20m Additional - Ready In 35m
Servings 8 servings Calories 512.4

Truly authentic Italian carbonara with bacon coal miners’ recipe.

Recipe Ingredients

  • 1 (16 ounce) 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

Cooking Directions

  1. 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. 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. 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. 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

  • Calories 512.4
  • Carbohydrate 47.5 g
  • Cholesterol 127.5 mg
  • Fat 25.2 g
  • Fiber 2.5 g
  • Protein 21.2 g
  • Saturated Fat 10.4 g
  • Sodium 431.2 mg
  • Sugar 3.5 g


  1. Delicious. Came out great.
  2. This turned out delicious! I used a pound of regular cut smoked bacon, Angel hair pasta, cooking sherry instead of vermouth and added about 1/4 cup pasta water to make it a little creamier. Sometimes I work with what I have on hand, which is why I made these changes. I don’t know what it - Read more ...
  3. I realized after making this that maybe carbonara isn’t my thing as I’m not a fan of a lot of egg ones but my husband RAVED about it, ate all of the leftovers (he mixed some sautéed onions and chicken in when he rebated it), and has made me promise to make it again and - Read more ...
  4. Delicious recipe. I followed it exactly and we all liked it. Amazingly, it needed salt in all our opinions. The bacon wasn't quite enough. Next time I may cut back on the pasta, just so the bacon flavor comes through more.
  5. I found this to be on the bland side. After cooking it and tasting it, I added salt, garlic powder (recipe does not call for enough garlic cloves) and more Parmesan cheese. Quite an improvement but not enough for me to make it again.
  6. Easier ingredients than other recipes. Used great quality bacon, not much fat. Very smokey flavor. Great pasta. I added a little of the pasta water at the end to make it a little more creamy. Best when fresh but OK as a leftover.
  7. This dish is very good. Excellent recipe. Everybody cleaned their plates made me very happy!!
  8. 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 and he gave it a thumbs up as well. I wouldn't make this every day or week but for - Read more ...
  9. 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.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more