Creamy Italian carbonara with bacon, eggs, Parmesan, garlic, and vermouth. Big flavor, simple ingredients—comfort food done right.
So here’s the deal. I didn’t set out to make carbonara that day. I didn’t even really plan dinner. I was tired. One of those weird Wednesdays where you’re hungry but also kind of mad at your kitchen? Yeah. That.
I opened the fridge hoping for a miracle. What I actually had? A half-open package of bacon, four sad eggs, and a block of Parmesan I forgot existed. There was a dusty bottle of vermouth in the back of the cupboard—leftover from a half-baked martini phase I went through last summer—and just enough spaghetti to make things interesting.
And because desperation sometimes breeds greatness (or chaos, depending), I threw it all together. Tossed it in a bowl. And wow. It didn’t just work—it sang. The bacon got all crispy and smoky, the cheese melted into this glossy, peppery sauce, and the vermouth? Gave it this slightly cheeky kick I didn’t know I needed. My husband didn’t say a word until his plate was clean. Then he just mumbled, “You’re making that again, right?”
So yeah, now it’s officially in the dinner rotation. And if it rescued my weird week, maybe it’ll save yours too.
Why You’ll Love This Italian Carbonara with Bacon Recipe?
Okay, so you know how some pasta recipes sound amazing but make you feel like you need a culinary degree and a sous chef just to get started? This isn’t one of those.
Italian carbonara with bacon is basically your new kitchen BFF. It’s bold without being bossy. Fancy enough for date night but chill enough for Tuesday when you forgot to thaw the chicken (been there). The bacon brings smoky vibes, the vermouth adds a “wait, what is that?” flavor pop, and the eggs and cheese do their creamy thing without turning it into Alfredo. It’s cozy. It’s messy in a good way. And it’s the kind of recipe that actually listens when your brain says please don’t make me do dishes for an hour.
Ingredient Notes:
I don’t know about you, but sometimes ingredient lists stress me out. So let’s break this one down like we’re chatting in my kitchen and you’re sipping wine while I pretend I’m not out of garlic (again).
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Spaghetti – Or whatever pasta your pantry hands you. Just…not elbow macaroni. That feels morally wrong here.
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Bacon – I used thick-cut applewood-smoked because it makes your kitchen smell like a dream. But any bacon will work. Go wild.
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Olive oil – A little drizzle just to get things started. Nothing fancy.
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Onion – This part’s negotiable. I like the mellow sweetness it brings, but if you’re anti-onion, skip it. I won’t tell.
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Garlic – Do not skip this. Two cloves. Maybe more. Garlic doesn’t ask to be the star—it just is.
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Dry vermouth – A splash of “look at me, I’m sophisticated!” If you don’t have it, use white wine. Or chicken broth. Or skip it entirely. It’ll still taste great. Probably.
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Parmesan – Real stuff, freshly grated. Trust me. The pre-shredded kind is basically sad confetti.
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Cream – Not 100% traditional, I know. But I like the richness. Makes it feel like you tried harder than you did.
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Eggs – The magic makers. They turn everything silky and dreamy. Just don’t let them scramble (been there, cried that).
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Black pepper – The unsung hero. Use a heavy hand. You want that bite.
How To Make Italian Carbonara with Bacon?
Alright, let’s cook. This is the part where I’d probably get distracted telling a story while stirring bacon, but I’ll try to stay focused for your sake.
Step 1: Boil the noodles
Start with a big pot of salted water. When I say salted, I mean it—taste the water if you have to. Add your spaghetti and cook it al dente, which is fancy speak for “don’t let it turn into mush.” Drain and rinse with cold water to stop it from overcooking while you deal with the rest.
Step 2: Bacon party
Grab a skillet and toss in your bacon. Let it do its thing over medium-high heat until it’s crispy on the edges but still a little chewy. Drain it on paper towels, but don’t you dare throw out that grease. Save 2 tablespoons—you’ll need it.
Step 3: Flavor base
In the same skillet (because who has time to wash two?), toss in your onion and a little olive oil. Let it soften and get all sweet and cozy, then add the garlic. When your kitchen smells amazing? Time for vermouth. Pour it in and scrape up the brown bits. That’s where the flavor lives.
Step 4: Bacon returns
Want To Save This Recipe?
Chop up the cooked bacon and add it back to the skillet. Stir it around. Let it soak in all the good stuff. Taste-test a piece. You earned that bite.
Step 5: Time to mix
In a big bowl, add your cooked pasta and a bit of olive oil so it doesn’t clump. Then add your bacon-onion mixture, the eggs, cream, Parmesan, and lots of black pepper. Now mix fast—like, don’t overthink it. Just toss like your life depends on it. The heat from the pasta cooks the eggs gently, turning it all into this velvety, dreamy sauce.
And boom. That’s it. Plate it up. Or eat straight from the bowl while standing over the sink. No judgment here.
Storage Options:
Okay, technically yes… but also… ehhh. This is one of those dishes that just hits differently when it’s fresh. If you do end up with leftovers (impressive), pop them in the fridge in an airtight container. Reheat slowly on the stove with a splash of milk or cream. It’ll sort of come back to life. Just don’t microwave it into oblivion.
Variations and Substitutions:
Life’s too short for rigid recipes. You should totally make this your own. Here’s a few ways to play:
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No vermouth? Skip it. Or use wine. Or use nothing. You’re the boss.
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Want it meatless? Sauté mushrooms in butter till golden. Absolute game-changer.
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No cream? That’s fine! Leave it out and go classic.
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Only have turkey bacon? Use it. I won’t tell your Italian nonna.
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Gluten-free? Go with GF pasta and double-check everything else. Easy.
What to Serve with Italian Carbonara with Bacon?
Honestly, it holds its own. But if you’re feeling extra:
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Garlic bread – Because duh.
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A simple salad – Something green and crunchy.
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Wine – White’s classic, but hey, drink what you like.
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Tiramisu – Might as well lean into the whole Italian thing.
Frequently Asked Questions:
What if I only use egg yolks?
You totally can! It’ll be extra rich and custardy. I’ve done it when I had leftover yolks from baking and it worked beautifully.
Why did my sauce turn into scrambled eggs?
Ooof. Yeah, that happened to me once while multitasking. It usually means the pasta was too hot or you waited too long to stir. Just go faster next time and use the heat of the pasta—not direct heat—to cook the eggs.
Can I make it ahead?
Ehh… kinda. You can prep the bacon and onions early, but don’t mix the eggs and cheese until you’re ready to eat. This one deserves to be eaten fresh.
Because honestly? I hope you do. This Italian carbonara with bacon is like a warm hug from a dish that knows you’ve had a long day. It’s comforting, it’s rich, it’s a little fancy in the best kind of way. And hey—if it gets you a quiet dinner table and a bunch of clean plates, that’s a win.
Let me know how it goes. And if you accidentally eat half of it straight from the pan… you are absolutely not alone.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Carbonara with Bacon
Ingredients
- 1 16 oz package of spaghetti
- 12 slices thick-cut applewood-smoked bacon
- 2 tablespoons olive oil divided
- 1 medium onion finely chopped
- 2 large cloves garlic minced
- ¼ cup dry vermouth
- 1 cup Parmesan cheese freshly shredded
- ½ cup heavy whipping cream
- 4 large eggs beaten
- 1 tablespoon freshly ground black pepper
Instructions
Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, approximately 12 minutes. Drain and rinse briefly under cool running water to halt further cooking. Set aside.
Prepare the Bacon:
- In a large skillet over medium-high heat, cook the bacon until it becomes crisp, about 10 minutes. Transfer the cooked slices to a paper towel-lined plate. Discard most of the bacon grease, reserving approximately 2 tablespoons in the skillet. Chop the bacon into small pieces once cooled slightly.
Sauté Aromatics:
- To the same skillet with the reserved bacon fat, add 1 tablespoon of olive oil and the chopped onion. Sauté over medium heat until the onion becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, or until fragrant.
Deglaze with Vermouth:
- Pour in the dry vermouth and allow it to come to a gentle boil. Use a wooden spoon to scrape up the browned bits at the bottom of the skillet. Stir in the chopped bacon and mix until evenly combined. Remove from heat.
Assemble the Carbonara:
- In a large serving bowl, place the cooked spaghetti and drizzle with the remaining tablespoon of olive oil. Add the bacon and onion mixture, then immediately add the beaten eggs, Parmesan cheese, heavy cream, and black pepper. Toss vigorously to ensure the eggs cook gently and the ingredients combine into a smooth, creamy sauce. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
