Peppery Pasta Carbonara with Poached Egg
- 2 tablespoons tarragon or parsley
- ¼ pound spaghetti
- 1 large egg
- 2 slices bacon
- 1/3 cup grated Parmigiano-Reggiano
- 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...