Peppery Pasta Carbonara with Poached Egg

Peppery Pasta Carbonara with Poached Egg

1 Servings 30 min Cook

Macros/Serving: 756 Calories

Ingredients

1/2 Tbsp Butter
2 Tbsp Parsley
1/3 Cup Parmesan Cheese
4 Oz Spaghetti
1 Large Egg
2 Strip Bacon

Directions

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, 1 tbsp.

at a time, 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 chopped parsley 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 chopped parsley if desired.

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