Canadian Spaghetti Carbonara With A Poached Egg
"Chef Josh Gale’s Spaghetti Carbonara recipe from Alberta eggs. Looks beautiful. Can use guanciale or pancetta. This recipe has a bunch of moving parts."
Original is 4 servings
Ingredients
- Egg
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- Poached
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- Sauce
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- Pasta
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- Garnish
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Nutritional
- Serving Size: 1 (1387.4 g)
- Calories 1878.6
- Total Fat - 112.4 g
- Saturated Fat - 41.8 g
- Cholesterol - 4026.4 mg
- Sodium - 2888.2 mg
- Total Carbohydrate - 98.8 g
- Dietary Fiber - 0.3 g
- Sugars - 3.1 g
- Protein - 117.3 g
- Calcium - 1103.9 mg
- Iron - 17.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Cook pasta in heavily salted boiling water until al dente, saving 1 cup pasta water.
Step 2
Meanwhile, place a pan over medium-high heat, add olive oil, then add diced bacon.
Step 3
Cook until crispy (around 5 minutes) and remove from the heat.
Step 4
Remove the cooked bacon from the pan and pour out the fat, but be sure to leave 3 tablespoons of the remaining fat in the pan.
Step 5
Use a measuring cup to scoop out 1 cup of pasta water and pour this water into the pan with the bacon fat.
Step 6
Whisk four egg yolks and two whole eggs with 1/2 cup (125 mL) of parmesan until the mixture is smooth.
Step 7
Use tongs to transfer the cooked spaghetti directly from the pot into the pan with bacon fat and toss to coat.
Step 8
Add cooked bacon pieces, and while tossing or stirring the pasta, slowly pour in the egg yolk mixture.
Step 9
Toss the pasta vigorously to coat and add cracked black pepper to taste and chives.
Step 10
Toss.
Step 11
Use tongs to transfer the cooked carbonara to four plates.
Step 12
Poached eggs: crack four whole eggs into a bowl.
Step 13
Gently stir the pot with 4 cups boiling water salt and vinegar to create a slow whirlpool, then slowly pour in the eggs.
Step 14
Cook for 3.5 minutes for a soft poach.
Step 15
Then use a slotted spoon to transfer one poached egg to the center of each plate of carbonara. Sprinkle Parmesan and parsley over each plate.
Tips
No special items needed.
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