Directions: |
Directions:Bring large pot of salted water to a boil over high heat.
Also, fill a medium-sized saucepan halfway up with water, place over medium heat and bring to a simmer. Reduce heat to medium-low to maintain a bare simmer, and add the white vinegar.
Meanwhile, place bacon in a 10-inch skillet set over medium heat. Cook bacon, stirring occasionally, until crisp. Drain the chopped bacon on paper towels. Pour out all but 4 teaspoons of the bacon fat.
Add pasta to the large pot of boiling water. Cook according to the directions on the side of the box until al dente. Reserve 2/3 cup of pasta water, and then drain pasta in a colander.
Add butter to the nonstick skillet (that you used for the bacon; it has the 4 tsp. of bacon fat in it) and turn the heat to medium-high. When butter melts, add pasta, cheese, black pepper and the pasta water. Cook, tossing occasionally with a pair of 12-inch tongs, until sauce has thickened. Then add the bacon and toss with the tongs until it is worked through the pasta.
Divide pasta between 2 shallow bowls.
When pasta is plated, poach the eggs.
Crack the eggs into individual bowls. Gently dip the edge of the bowl into the simmering water and slowly slide the egg into the water. Repeat with second egg. Set time for 2 - 3 minutes or until the white is set and the yolk is still runny.
Using a slotted spoon, lift out the egg and drain excess water into a towel then place on top of the pasta. Season with salt & pepper |
Personal
Notes: |
Personal
Notes:
I usually set my timer for the eggs, for 2 minutes. Usually by the time I remove and drain them, they're perfect. Lovely and "oozy" like poached eggs should be.
Pasta Carbonara is really a nice light pasta dish. I love this dish for brunch served with a small filet of beef -- Steak & Eggs!
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