Peppery Pasta Carbonara With Poached Egg Recipes
PEPPERY PASTA CARBONARA WITH POACHED EGG
Categories Egg Pasta Poach Quick & Easy Dinner Parmesan Bacon Tarragon Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 serving
Number Of Ingredients 6
Steps:
- 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.
PEPPERY PASTA CARBONARA WITH POACHED EGG
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 more substantial while still providing the requisite creaminess.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- 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). Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.
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- In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
- Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
- At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
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- Place a wire rack on a baking sheet and arrange the bacon strips on the wire rack so that no two pieces are overlapping. Cook the bacon about 8-10 minutes, or until small bubbles form and the bacon begins to brown. Very carefully remove the baking sheet from the oven, taking care not to splatter any bacon grease. The bacon should continue to crisp a bit as it cools on the counter.
- Meanwhile, boil a large pot of water. Salt the water and add the pasta. Cook, according to package instructions, until al dente. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until softened, about 3 minutes. Add the asparagus and cook until tender, about 4 minutes. Add the arugula, stir, and cook until wilted, about 1 minute. Season with salt and pepper and turn off the heat. Add the cooked pasta and the remaining 1 tablespoon olive oil. Stir until well combined. Transfer pasta to serving plates.
SPRING PASTA WITH BACON & POACHED EGG - TASTES LOVELY
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- In a dutch oven (or large skillet), cook the bacon over medium heat until crispy, stirring occasionally, about 10 minutes.
- While the bacon is cooking, fill a large, tall sided skillet with 2″ of water. Heat over medium heat. Line a plate with paper towels. As soon as the bottom of the pan gets small bubbles on it, crack each egg into a small bowl, and slowly pour each egg into the water. (If your egg isn’t very fresh, the whites may start to spread, gently use your spoon to swirl the water around the egg, and nudge the whites together.) Let the egg sit in the water for about 30 seconds, until it is *just* starting to turn white on the bottom. Then, use a spoon and gently flip it over in the water. Continue to cook for another 3 or 3.5 minutes. You will know the egg is done when you lift it out of the water with a slotted spoon and the whites are set, but the center is still jiggly. Transfer the poached eggs to the paper towel lined plate to drain the water. Set aside.
- When the bacon is crispy, transfer the bacon to another paper towel lined plate to drain. Pour all the bacon fat into a bowl.
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5/5 (1)Category EntreeCuisine ItalianCalories 453 per serving
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
- Start making the sauce while the pasta is cooking so that you will be able to add the hot pasta to the sauce as soon as it’s done. Heat the olive oil in a large sauté pan over medium high heat. Add the pancetta and cook a few minutes until browned. Add the mushrooms and cook until just softened, 3-4 minutes. Add the garlic and cook another minute until fragrant. Drain the spaghetti, reserving the pasta water to make the poached eggs. Add the hot pasta to the pan and toss to coat with the oil.
- Beat 2 eggs and the cheese together in a small bowl. Remove the sauté pan from the heat and pour the egg and cheese mixture into the pasta, stirring it constantly with tongs until the eggs thicken and form a creamy sauce. Keep the pasta in constant motion so that the eggs don’t scramble. Add some of the pasta water to thin out the sauce as needed until it reaches the desired consistency. Season the pasta with salt and black pepper to taste.
- To make the warm poached eggs, add the vinegar to the pot of hot water and bring it to a gentle simmer. Crack the remaining four eggs into ramekins or small cups. Once the water reaches a simmer, pour the eggs into the water. If you are not familiar with poaching eggs, you may want to do this one or two eggs at a time. The eggs will sink to the bottom of the pot and then float to the top. Cook until the white is coagulated and the yolk is partially set (slightly thickened but still flowing), 3-4 minutes. Remove the eggs with a slotted spoon and blot them on a paper towel to remove any excess water. Trim the edges if they are ragged. For more information on how to make perfect poached eggs, CLICK HERE.
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