Pasta Carbonara with poached egg
The not really classic preparation of carbonara is one of my favorite pasta dishes. Bucatini go great with carbonara and the poached egg on top adds that certain something. If you prefer it classic, omit the garlic. Officially, instead of ordinary fried bacon, the so-called guanciale (air-dried pork cheek) is used. In several attempts, this never came out well for me. In my opinion, guanciale is far too salty, too greasy and far too strong in flavor. Moreover, it is expensive and not easy to get. Fried bacon just fits better.
Send shopping list to Bring!Preparation
1. Pasta cooking
- 5000mlWater
- 30gCoarse salt
- 200gBucatini (instead of Spaghetti)
Boil water in a large pot, salt it and cook the pasta al dente. The water must not be too salty, because the pasta water is needed for the carbonara sauce.
2. Poach eggs
- 1500mlWater
- 2pcEggs (large)
Heat water in a pot and bring to a simmer. Then, using a soup ladle, slowly add the beaten egg to the water and poach for 3 min. Trim the edges and set aside.
3. Prepare Carbonara
- 2pcEggs (large)
- 1pcEgg york (large)
- 30gParmigiano Reggiano (freshly grated)
- 20gPecorino Romano (freshly grated)
- 2pnPepper (freshly grounded)
- 6pcBacon (instead of Guanciale)
- 1pcGarlic (small)
Put eggs and egg yolk in bowl and add cheese finely grated. Season with pepper and mix well with a fork. Cut the bacon into small strips and fry in a large pan on heat level 5/9. Halfway through frying, add finely chopped garlic and sauté. Leave everything in the pan and reduce to the lowest heat setting. Put the pasta directly from the pot with a pasta ladle into the pan with the bacon. Toss a few times and then pour the sauce and some pasta water over it. Using two ladles, mix the pasta well several times. If the consistency is too thick, add more pasta water, if too runny add more cheese and mix again until the consistency is right. Serve on a plate with the poached egg on top, garnish with parmesan and pepper and serve immediately.
