Peppery Pasta Carbonara with Poached Egg

Name: Peppery Pasta Carbonara with Poached Egg
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 2 slices bacon slices, cut into 1-inch pieces; 1 large egg; 79 milliliters grated Parmigiano-Reggiano plus additional for serving; 113 grams spaghetti; 1 Tbsp chopped tarragon or parsley; 1 Tbsps unsalted butter

Peppery Past Head to the store and pick up tarragon, egg, spaghetti, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Cook bacon in a 10-inch nonstick skillet over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Transfer bacon with a slotted spoon to paper towels to drain.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

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.

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Spaghetti

Water

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Sauce Pan

Tongs

Bowl

Frying Pan

Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat.

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Bacon Drippings

Butter

Equipment you will use

Frying Pan

Whisk

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.

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Spaghetti

Cheese

Pepper

Sauce

Water

Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.

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Salt And Pepper

Tarragon

Bacon

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).

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Water

Egg Yolk