Spaghetti carbonara with poached egg

Name: spaghetti carbonara with poached egg
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 80 g Pancetta; 1 small garlic clove; 2 el White wine vinegar; 2 medium sized egg; 200 g Spaghetti; 40 g Parmesan cheese; 10 g fresh flat parsley

Pasta carbonara in a different way with pancetta, garlic, Parmesan cheese and parsley served with a poached egg.

Ingredients

Kitchen Stuff

1 skimmer

Directions

Cut the pancetta into strips. Heat a frying pan without oil or butter and fry the pancetta until crispy. Turn off the heat.
Slice the garlic and add to the pancetta.
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.
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.
Meanwhile, cook the spaghetti al dente according to the instructions on the package.
Grate the cheese. Slice the parsley. Mix the spaghetti together with the cheese and parsley through the pancetta in the frying pan.
Distribute over preheated plates. Put the egg on top and grind fresh pepper over it.