Peppery Pasta Carbonara with Poached Egg
"Pasta and pork?what's not to love? Spaghetti alla carbonara traditionally calls for guanciale (cured pork jowl), but bacon is weeknight-friendly and every bit as satisfying. Raw egg is typically mixed into the hot pasta, but a poached egg on top feels more substantial while still providing the requisite creaminess...."
INGREDIENTS
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2 bacon slices, cut into 1-inch pieces
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1/4 pound spaghetti
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1/2 tablespoon unsalted butter
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1/3 cup grated Parmigiano-Reggiano plus additional for serving
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1 to 2 tablespoons chopped tarragon or parsley
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1 large egg
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