As decadent as it seems, this dish is actually super easy and quick to make. Wish I had discovered this years ago when I could have been eating it in college instead of Kraft EZ Mac!
We used some homemade tagliatelle instead of spaghetti, but either one works. What really made the meal was the use of local scallion, bacon (smoked or pepper bacon would be even better), and eggs – hearty, hearty, hearty!
This recipe originally allows for 1/4 lb of pasta per person – I adjusted so that it is truly one serving (2 oz. or 1/8 lb.) of pasta each. Fill in the gap with a salad of roasted beets, pears, and goat cheese.
Peppery Pasta Carbonara with Poached Egg
Adapted from the now defunct Gourmet magazine, October 2009
Makes 2 servings
4 slices thick bacon, cut into 1-inch pieces
1/4 lb. spaghetti
1/2 T unsalted butter
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1/4 cup chopped parsley or green onions
4 large eggs
Cook spaghetti in a 4-qt saucepan of salted boiling water until al dente. Remove spaghetti to a small bowl but keep the pasta water simmering on medium low.
Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Pour off all but 1 T bacon fat from skillet, then whisk butter into fat. Transfer spaghetti into the skillet along with 2/3 cup of the pasta water, cheese, and a rounded 1/2 tsp pepper. Cook, stirring, until sauce is thickened and alm0st completely absorbed, 3-4 minutes. Add bacon and 2 T parsley/green onions and toss.
Break each egg into a separate cup and gently slide into pasta water. Poach at a bare simmer until white is firm but yolk is still runny, 2-3 minutes.
Serve pasta topped with 2 eggs per dish (transfer using a slotted spoon). Sprinkle with remaining parsley.
Ooooooh! That sounds wonderful!!!