Peppery Pasta Carbonara with Poached Egg

Peppery Pasta Carbonara with Poached Egg
Photo by Romulo Yanes


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

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


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