Bacon Carbonara With Poached Eggs Recipe
by Chef Boy Logro
Ingredients:
3 pcs. egg, poached
1 lb spaghetti
¼ cup heavy cream
2 tbsp. butterDash of nutmeg
½ lb bacon, cut into ½-inch dice
1 tsp. extra virgin olive oil
2 tbsp. chopped parsley
Salt and white pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
Instructions:
1 Poach eggs and set aside.
2 Fill large soup pot with cold water and add handful of salt. Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
3 Add diced bacon to a cold sauté pan and cook slowly over low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
4 Drop spaghetti into boiling salted water and cook according to package or until al dente, or tender but still firm to the bite.
5 While the pasta cooks, melt butter in pan with olive oil, combine cheese, and cream. Add dash of nutmeg and simmer. Season with salt and pepper.
6 Drain pasta, toss with cream mixture, then add cooked bacon and chopped parsley. Toss and serve right away, with additional grated cheese if desired. Top with poached eggs.
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