Spaghetti Carbonara with a Poached Egg
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
453 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Carbonara with a Poached Egg
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My Spaghetti Carbonara with a Warm Poached Egg is comfort food at its best! Spaghetti is coated in a decadent, creamy sauce and topped off with a poached egg. When you break into the egg and the warm yolk flows over the pasta, it’s out of this world!
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Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 2 ounces diced pancetta (can substitute bacon)
- 6 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 6 large eggs, divided use
- 1.5 ounces (about ½ cup) freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
- kosher salt
- freshly ground black pepper
- 1 tablespoon vinegar
- 2 tablespoons Finely chopped chives or parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
- Start making the sauce while the pasta is cooking so that you will be able to add the hot pasta to the sauce as soon as it’s done. Heat the olive oil in a large sauté pan over medium high heat. Add the pancetta and cook a few minutes until browned. Add the mushrooms and cook until just softened, 3-4 minutes. Add the garlic and cook another minute until fragrant. Drain the spaghetti, reserving the pasta water to make the poached eggs. Add the hot pasta to the pan and toss to coat with the oil.
- Beat 2 eggs and the cheese together in a small bowl. Remove the sauté pan from the heat and pour the egg and cheese mixture into the pasta, stirring it constantly with tongs until the eggs thicken and form a creamy sauce. Keep the pasta in constant motion so that the eggs don’t scramble. Add some of the pasta water to thin out the sauce as needed until it reaches the desired consistency. Season the pasta with salt and black pepper to taste.
- To make the poached eggs, add the vinegar to the pot of hot water and bring it to a gentle simmer. Crack the remaining four eggs into ramekins or small cups. Once the water reaches a simmer, pour the eggs into the water. If you are not familiar with poaching eggs, you may want to do this one or two eggs at a time. The eggs will sink to the bottom of the pot and then float to the top. Cook until the white is coagulated and the yolk is partially set (slightly thickened but still flowing), 3-4 minutes. Remove the eggs with a slotted spoon and blot them on a paper towel to remove any excess water. Trim the edges if they are ragged. .
- To serve, divide the pasta among four bowls and top each with a warm poached egg. Garnish with fresh chives.
Nutrition Information
Show Details
Serving
0g
Calories
453kcal
(23%)
Carbohydrates
41.1g
(14%)
Protein
24.2g
(48%)
Fat
21.1g
(32%)
Saturated Fat
7.5g
(38%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
503mg
(21%)
Potassium
0mg
(0%)
Fiber
6.6g
(26%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 453kcal | 23% |
| Carbohydrates | 41.1g | 14% |
| Protein | 24.2g | 48% |
| Fat | 21.1g | 32% |
| Saturated Fat | 7.5g | 38% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 503mg | 21% |
| Potassium | 0mg | 0% |
| Fiber | 6.6g | 26% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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