Dinner Tonight: Peppery Pasta Carbonara With Poached Egg Recipe

1. 1

   Bring a large pot of salted water to a boil over high heat. Also, fill a medium-sized saucepan halfway up with water, place over medium heat, and bring to a simmer. Reduce heat to medium-low to maintain a bare simmer, and add the white vinegar.

2. 2

   Meanwhile, place bacon in a 10-inch nonstick skillet set over medium heat. Cook bacon, stirring occasionally, until crisp. Drain the chopped bacon on paper towels. Pour out all but 4 teaspoons of the bacon fat.

3. 3

   Add pasta to the pot of boiling water. Cook according to the directions on the side of the box until al dente. Reserve 2/3 cup of pasta water, and then drain pasta in a colander.

4. 4

   Add butter to the nonstick skillet and turn the heat to medium-high. When butter melts, add pasta, cheese, black pepper, and the pasta water. Cook, tossing occasionally with a pair of 12-inch tongs, until the sauce has thickened.

5. 5

   While the pasta is cooking, carefully slip the eggs into the medium-sized pot. Simmer very gently until whites have set, about three minutes. Carefully remove eggs with a slotted spoon and drain on paper towels. For more detailed instructions,

6. 6

   .

7. 7

   Divide the pasta between two bowls. Top each with a poached egg. Season with salt and more black pepper to taste.

* Per serving · 4 servings · Values may vary.

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