Canadian Spaghetti Carbonara With A Poached Egg

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.