°1 pack (16 oz) spaghetti
°12 thick slices applewood smoked bacon
°2 tsp olive oil, divided
°1 onion, finely chop
°2 large garlic cloves, minced
°1 cup grated parmesan
°½ cup whipped cream
°4 eggs, beaten
°1 tablespoon ground black pepper

* Directions:

Step 1: Place a large saucepan on the stove and pour in salted water.
Step 2: Increase the heat and let the salted water boil.
Step 3: Add spaghetti pasta and cook for 12 minutes or until al dente.
Step 4: Drain and rinse under running water to stop the cooking process.
Step 5: Placing skillet on stove and turning heat to medium-high.
Step 6: Add bacon and cook for 10 minutes or until fatty and crispy.
Step 7: Place the cooked bacon strips on a clean plate lined with paper towel.
Step 8: Discard the bacon drippings and reserve about 2 tablespoons.
Step 9: Cutting bacon to pieces.
Step 10: Add the onions and 1 tablespoon of olive oil to the skillet with the bacon fat.
Step 11: Cook for 5 minutes or until onion is translucent over medium-high heat.
Step 12: Add garlic and cook for 1 minute or until aromatic.
Step 13: Add vermouth and let boil. Scrape the bottom of the pan with a wooden spoon.
Step 14: Add chopped bacon and stir until well blended.
Step 15: Place spaghetti in a serving bowl and drizzle with olive oil.
Step 16: Place the bacon-onion mixture on the cooked pasta along with the cream, eggs, parmesan and pepper. Stir until well blended.
Step 17: Serve and enjoy!