Dreaming of Poached Eggs

LeanneOne of the earliest food memories I can recall involves waiting for my older siblings to get home from ski lessons on Sunday evenings.  I must have been about five at the time and I remember watching The Patty Duke Show (if you’re old enough, you’ll recollect those “identical cousins”) after everyone arrived home.  We’d have a very simple supper in front of the television since we ate our big meal, usually a roast, after church, during the day.  My mom would give me a warm poached egg with buttered toast, which today seems like one of the best meals I can think of.  Wouldn’t you know it, I still have a thing for poached eggs? I absolutely love them—by themselves, in Eggs Benedict, on salads and on top of pasta.  Speaking of that, here’s a recipe, I think originally from Gourmet Magazine and slightly altered by me, that would make a smashing Sunday evening dinner.

Peppery Pasta Carbonara with Poached Egg

4 bacon slices, cut into 1-inch pieces
½ to ¾ pound spaghetti
1 tablespoon unsalted butter
⅔ cup grated Parmigiano-Reggiano plus additional for serving
¼ cup chopped parsley
2 large eggs

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

Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve  ⅓ cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.

Pour off all but 4 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese and a ½ teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 2 tablespoons parsley and toss. Season with salt and pepper.

Break egg into a cup and gently slide into water; repeat with second egg. Poach at a bare simmer  until the eggs have a firm white with a runny yolk, 2 to 3 minutes.

Serve pasta topped with eggs (transfer using a slotted spoon). Sprinkle with remaining  parsley and additional cheese. Serves 2

Categories: .Bayview School of Cooking!, Entrée, Pasta | Leave a comment

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