Peppery Pasta Carbonara With Poached Egg

1. 1

   Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.

2. 2

   Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.

3. 3

   Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.

4. 4

   Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).

5. 5

   Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.