Peppery Pasta Carbonara with Poached Egg

This was easy and a huge hit for my husband who normally doesn't like poached eggs. We both loved it. Like others, I had a few minor adjustments. I added garlic and shallots to the butter to simmer. I also added about 1/4 cup cream when combining and waited to add the cheese until the end as has been suggested. We like spice, so I added crushed red pepper as well. I didn't have spaghetti so substitute bucchitini which worked amazingly. Served with some crusty italian bread. So, so good. Will be adding to the rotation.

• oukat

• Norman, OK

• 5/19/2017

My new favorite Carbonara recipe.. Fabulous!

• talty_r

• DDubaiD

• 7/31/2016

Delicious and got compliments from my husband. I used whole wheat pasta and added some cream and frozen peas (traded in healthier pasta and peas for some cream). I was nervous about poaching eggs so I used boiled egg. For such an easy dish to make and so few ingredients (which are mostly staples), outcome was great.

• Hamishmccumber

• Boston, MA

• 11/21/2012

This was SO good! I doubled it for 2, and it turned out amazing! I had actually never poached an egg so I was doubtful if it would come out as beautiful as the picture, but, success! The taragon is what made it though, parsley would be ok I guess but if you're going to the store anyways, get the taragon!

• JuliePN

• Albany, NY

• 10/31/2012

A more refined carbonara - I didn't have parsley so I added a bit of thyme on top of the egg, which complemented the dish nicely.

• nicmkelly

• oakland, ca

• 1/30/2012

Great recipe! I made it for 4 and should have added the cheese a bit slower as I had to throw out my cheese glob! But it was great. I also added some cream.

• Kelly_Dorafshar

• Woodland Hills, CA

• 11/13/2011

I followed the recipe exactly except I crisped pancetta instead of bacon. The pasta was unlike a heavy cream sauce but very complex and satisfying! I've saved it in the recipe box and will be making it again!

• Ange755

• Los Angeles, CA

• 11/9/2011

I just love food like this.

• debkane

• Asheville, NC

• 11/6/2011

Love the poached egg on top!

• Anonymous

• 8/9/2011

Yum! Made with leftover pasta, and used a slurry of water and cornstarch in lieu of the pasta water. I also thinly sliced a clove of garlic in the bacon grease, before I tossed in the pasta. Made with parsley, and also added peas. Delicious and easy, and made with staples we always have on hand. Will definitely make again! I loved how this was so much less fussy than traditional caronara.

• mcfolly

• Castle Rock, CO

• 3/4/2011

We sautéed shallots, mushroom, carrots and peas. It made for a lovely and speedy weeknight dinner, and the kids ate the veggies.

• Anonymous

• Ottawa, Ontario

• 1/17/2011

Oh wow this was easy and tasted great! I added some mushrooms as well, added the cheese at the end based on other reviews and used parsley and it turned out great!

• pinkki

• 1/4/2011

I was initially won over by the simplicity of this dish, but the combination of flavors and textures made it a 4-star recipe. I doubled the ingredients and had more than enough for my husband and me. I forgot to add either spice (but will next time) and it was still delicious. I'm not a fan of poached eggs so I cooked two eggs over easy with nice, runny yolks. This is not a traditional Carbonara, but it is a wonderful altenative.

• Anonymous

• Pittsburgh

• 6/26/2010

yummy & easy weekday meal. I normally am not a huge fan of tarragon (too licorice-y), but all the flavors went really well together. The egg was a nice touch. i agree that the cheese should be added at the end - mine got clumpy.

• Anonymous

• Tempe, AZ

• 4/12/2010

This tasted even better after we were done eating.. It's comforting but doesn't leave you feeling heavy. We doubled the egg and make sure you have yolk. Add a little bit of heavy cream to the sauce and we used tarragon not parsley. this is going in the rotation

• heirloomblocks

• 3/2/2010