Fettuccine Carbonara with Crisp Bacon and Poached E

Name: Fettuccine Carbonara with Crisp Bacon and Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried fettuccine; 1 tablespoon white vinegar; 4 large eggs; 1/4 pound (six 1/8-inch slices) Maple-Cured Bacon (page 230) or store-bought bacon, cut into 1/2-inch pieces; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 4 garlic cloves, minced; 1 shallot, minced; 1 cup freshly grated Parmesan cheese, such as Parmigiano-Reggiano, plus more for serving; Kosher salt and freshly ground black pepper; Chopped fresh chives

Servings: persons

1 pound dried fettuccine
1 tablespoon white vinegar
4 large eggs
1/4 pound (six 1/8-inch slices) Maple-Cured Bacon (page 230) or store-bought bacon, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, minced
1 shallot, minced
1 cup freshly grated Parmesan cheese, such as Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
Chopped fresh chives

1
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).
2
Meanwhile, fill a wide pot with 2 inches of water and add the vinegar.
3
Bring to a simmer over medium heat.
4
Carefully crack 1 egg into a small cup and gently pour the egg into the water.
5
Add a second egg and poach for roughly 2 minutes, or until the whites are just cooked but the yolks are still soft.
6
With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels.
7
Repeat with the remaining eggs.
8
Put a deep skillet over medium heat.
9
When the pan is hot, add the bacon and fry until crispy and the fat is rendered, about 4 minutes.
10
Add the oil, butter, garlic, and shallot, and saute for 1 minute to soften.
11
Drain the pasta well, reserving 1/2 cup of the cooking water.
12
Add the fettuccine to the pan with the bacon and toss well for 1 minute to coat it in the bacon goodness and create a thick, creamy sauce.
13
Thin the sauce with a bit of the reserved pasta water, if needed.
14
Sprinkle in the Parmesan and toss again.
15
Season with salt and pepper.
16
Mound the fettuccine into 4 warm bowls and set a poached egg on top of each.
17
Garnish with chopped chives.
18
Pass more grated cheese at the table.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried fettuccine, 1 tablespoon white vinegar, 4 large eggs, 1/4 pound (six 1/8-inch slices) Maple-Cured Bacon (page 230) or store-bought bacon, cut into 1/2-inch pieces, and more.

Yes, Fettuccine Carbonara with Crisp Bacon and Poached Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine Carbonara with Crisp Bacon and Poached Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions