Peppery Pasta Carbonara with Poached Egg - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 mor
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
Instructions
- Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- 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.
- 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.
- 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).
- Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.
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