Peppery Spaghetti Carbonara with Tarragon and Poached Egg

Peppery Spaghetti Carbonara with Tarragon and Poached Egg. So traditionally a raw egg is mixed into the hot pasta, but in line with my current obsession, I instead poached the egg right in the pasta water.

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

Tools

  • 10-inch nonstick skillet (cast iron works)
  • Stock Pot and strainer for pasta
  • Cup for 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 (I 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.

*Serves 1


All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.