Peppery Pasta Carbonara with Poached Egg
- 6 bacon slices, cut into 1 inch pieces
- 1/2 ½ pound spaghetti
- 1 Tablespoon unsalted butter
- 2/3 cup grated Parmigiano cheese
- 1/3 teaspoon pepper
- 2 Tablespoons tarragon
- 2 large eggs
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 2/3 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 3 teaspoons bacon fat from skillet, when whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 2 tablespoons tarragon and toss. Season with salt and pepper.
One at at time, break eggs into a cup and gently slide into water. Poach at a bare simmer to desired doneness. Serve pasta topped with egg.