Spaghetti Carbonara Percal

• 1/4 cup olive oil
• 1 tablespoon unsalted butter
• 2 medium onions, sliced thin
• 2 garlic cloves, sliced thin
• 1/2 pound boneless ham steak, cut into 1/2 inch cubes
• 6 slices thick cut bacon, cut into 1/2 inch strips
• 1/2 cup dry vermouth
• 3/4 cup beef broth
• 1 bay leaf
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 1 pound spaghetti

1. In a large heavy skillet about 10 inches across the top cook oil and butter over moderately low heat until butter is melted. Add onions, garlic, ham, and bacon and cook, covered, stirring occasionally, until onions are soft, about 25 minutes.
2. Increase heat to moderately high and cook mixture uncovered, stirring constantly, until most of liquid has evaporated and onions begin to brown, about 10 minutes. Add vermouth and stir, scraping up brown bits. Add broth and bay leaf and simmer stirring until mixture is reduced slightly, about 8 minutes. Add cream and salt and pepper to taste and cook, stirring until thickened. (Be careful not to burn cream)
3. Remove skillet from heat and discard bay leaf. Stir in cheese and keep sauce warm, covered.
4. In a kettle of salted boiling water cook spaghetti until al dente. Drain spaghetti well and in a large bowl toss with sauce.

olive oil, unsalted butter, onions, garlic, ham steak, bacon, beef broth, bay leaf, heavy cream, freshly grated parmesan cheese, spaghetti

Taken from www.epicurious.com/recipes/member/views/spaghetti-carbonara-percal-50011569 (may not work)