Peppery Pasta Carbonara with Poached Egg

Peppery Pasta Carbonara with Poached Egg

Info

Rating
Calories
792.0
Protein
29.0
Sodium
464.0
Fat
35.0

Description

Pasta and pork—what's not to love? Spaghetti alla carbonara traditionally calls for guanciale (cured pork jowl), but bacon is weeknight-friendly and every bit as satisfying. Raw egg is typically mixed into the hot pasta, but a poached egg on top feels more substantial while still providing the requisite creaminess.

Ingredients

2 bacon slices, cut into 1-inch pieces
1/4 pound spaghetti
1/2 tablespoon unsalted butter
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 to 2 tablespoons chopped tarragon or parsley
1 large egg

Directions

  1. Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  2. Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.
  3. Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.
  4. Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).
  5. Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.

Tags

    Egg Pasta Poach Quick & Easy Dinner Parmesan Bacon Tarragon Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
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