Peppery Pasta Carbonara with Poached Egg Pasta & Pork.

Peppery Pasta Carbonara with Poached Egg Pasta and pork—what’s not to love? My wife loves to be the family chef. This is a really good one that I 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

Preparation: 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 even at 6800 Ft above sea level).

Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.

Source: “Peppery Pasta Carbonara with Poached Egg” epicurious.com (October 2009)