- 300 g spaghetti, raw
- 1/2 lb bacon, diced
- 60 ml dry vermouth
- 4 eggs
- 1/3 cup grated parmesan
- 60 ml heavy cream
- sea salt and cracked pepper
- Boil the spaghetti in salted water. Reserve 1/2 cup of the pasta water.
- Put the bacon in a skillet and cook until crisp. Pour in the vermouth and reduce.
- Beat the eggs with the parmesan, some cracked pepper, and the cream.
- Add the reserved pasta water to the bacon.
- Drain the pasta. Return to the pot and then stir in the egg mixture and the bacon.
- Check the seasoning. Serve.