Bacon-Infused Italian Carbonara

Bring a large pot of salted water to a boil. Cook the spaghetti, stirring occasionally, for about 12 minutes until al dente.

In the meantime, heat a large skillet over medium-high heat and cook the bacon, turning it occasionally, until crispy and browned, about 10 minutes. Remove the bacon from the pan and drain on paper towels. Save 2 tablespoons of the rendered bacon fat and discard the rest. Chop the bacon once it has cooled.

Add olive oil and onion to the reserved bacon fat in the skillet. Cook over medium-high heat until the onion becomes soft and translucent, about 5 minutes. Stir in garlic and cook for 1 more minute. Pour in vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan, about 1 minute. Stir in the chopped bacon.

Drain the spaghetti, then transfer it to a large serving bowl. Toss with the remaining olive oil. Add the bacon-onion mixture, Parmesan cheese, cream, eggs, and black pepper. Stir until the pasta is well-coated and the sauce becomes creamy.