Peppery Pasta Carbonara with Poached Egg

Ingredients

• ¹/₃ cup grated Parmigiano-Reggiano
• 2 slices bacon
• ¼ pound spaghetti
• ½ tablespoon unsalted butter
• 2 tablespoons tarragon or parsley
• 1 large egg

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 smal...

View full recipe at Epicurious