Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minMain dishcelery, winter carrot, onion, olive oil, penne rigate, salmon slices, fresh cream cheese,penne with salmon, celery and cream cheese -
25 minMain dishbacon, garlic, minced beef, egg, sunflower oil, fresh ginger, Red pepper, cherry trosto, plum, cinnamon,meatballs with chinese plum sauce -
30 minLunchminced beef, dried oregano, paprika, olive oil, brown bun, eggplant, Greek yoghurt, garlic, fresh fresh mint,Greek ball -
45 minMain dishceleriac, salt, butter, flour, milk, gorgonzola, pepper, pre-cooked potato slices, butter to grease,celeriac potato dish with gorgonzola sauce
Nutrition
700Calories
Sodium33% DV800mg
Fat46% DV30g
Protein62% DV31g
Carbs25% DV75g
Fiber12% DV3g
Loved it