Introduction
Discover the classic and irresistible Peppery Pasta Carbonara with Poached Egg, a dish that marries simplicity with bold flavors. This recipe takes traditional carbonara to new heights by adding a twist of pepper and ensuring perfection in each poached egg.
Tips for this Recipe
For the best results, ensure your bacon is crispy yet tender. Use cold water to stop eggs from cooking when poaching. Consider using freshly grated Parmigiano-Reggiano and fresh herbs like tarragon or parsley for aromatic depth.
Ingredients
- 2 bacon slices, cut into 1-inch pieces
- 1/4 pound spaghetti
- 1/2 tablespoon unsalted butter
- 1/3 cup grated Parmigiano-Reggiano plus additional for serving
- 1 to 2 tablespoons chopped tarragon or parsley
- 1 large egg
Adviced Equipments
Stainless Steel Skillet: Great for cooking bacon to crispy perfection. Use the Pasta Sieve (Colander) to drain spaghetti efficiently.
Electric Mixer with Whisk Attachment: For creamier egg mixture and butter incorporation. The Nonstick Fry Pan prevents sticking while cooking bacon. Consider the Digital Kitchen Scale for precise ingredient measurements.
High-Speed Blender (Optional): To emulsify eggs with Parmigiano-Reggiano and create a silky texture if desired.
