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Shannon Bluestein
Spaghetti carbonara with poached egg
Pasta carbonara in a different way with pancetta, garlic, Parmesan cheese and parsley served with a poached egg.
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Ingredients
Directions
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Cut the pancetta into strips. Heat a frying pan without oil or butter and fry the pancetta until crispy. Turn off the heat.
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Slice the garlic and add to the pancetta.
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Bring a layer of 6 cm of water to a boil in a pan and add the vinegar. Turn the heat down so that the water no longer bubbles.
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Break the eggs carefully one by one above the water and poach them in 3 min. Take them out of the pan with a slotted spoon and put them on a plate.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package.
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Grate the cheese. Slice the parsley. Mix the spaghetti together with the cheese and parsley through the pancetta in the frying pan.
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Distribute over preheated plates. Put the egg on top and grind fresh pepper over it.
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Nutrition
700Calories
Sodium33% DV800mg
Fat46% DV30g
Protein62% DV31g
Carbs25% DV75g
Fiber12% DV3g
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