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Canadian Spaghetti Carbonara With A Poached Egg

Created by dienia b on May 11, 2025

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.