By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.
I love a good recipe contest. So when I heard about the new “Light and Lean Recipes” contest through the Recipe Redux, I got really excited. Sponsored by Davidson’s Safest Choice eggs, this contest challenged us to come up with delicious recipes showcasing these pasteurized eggs.
If you’ve ever been worried about eating raw or gently cooked eggs, then Davidson’s Safest Choice eggs are for you. The eggs are pasteurized in an all-natural warm water bath, which eliminates the risk of food-borne illness due to organisms like Salmonella without altering the nutrition or flavor of the eggs. These eggs are the perfect choice to use in recipes that use raw or gently cooked eggs like Caesar salad dressing, aioli, Hollandaise sauce, chocolate mousse and ice cream. They’re also great for every day favorites like sunny side up, poached or soft scrambled eggs.
When I was trying to think of a good recipe to highlight Davidson’s Safest Choice eggs, I immediately thought of my Spaghetti Carbonara with Cremini Mushrooms and a Warm Poached Egg, which features eggs in two ways. It’s actually a recipe that I developed many years ago when I first got into cooking. I was a resident in New York City working long hours and living on a tight budget. This is a very economical dish. It combines two of my favorite things- spaghetti carbonara and poached eggs.
There’s nothing better than cutting into a warm poached egg and seeing the golden yolk come oozing out. Except when it’s oozing all over a bowl of delicious pasta! Rich and satisfying, this dish is the perfect comfort food.
To up the nutrition in this dish, I use whole wheat pasta and also add cremini mushrooms, which add a good amount of fiber, protein and several vitamins and minerals. The pancetta adds a salty bite and richness. I cut back on the amount and use only 2 ounces for 4 servings, which is just enough. If you’re really watching your calories, you can use Canadian bacon instead.
Featuring eggs in two different ways, this pasta dish is the ultimate comfort food.
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 2 ounces diced pancetta
- 6 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 6 Davidson’s Safest Choice eggs, divided
- 1.5 ounces (about ½ cup) freshly grated Parmigiano Reggiano cheese
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vinegar
- 2 tablespoons finely chopped chives or parsley (optional)
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
Start making the sauce while the pasta is cooking so that you will be able to add the hot pasta to the sauce as soon as it’s done. Heat the olive oil in a large sauté pan over medium high heat. Add the pancetta and cook a few minutes until browned. Add the mushrooms and cook until just softened, 3-4 minutes. Add the garlic and cook another minute until fragrant. Drain the spaghetti, reserving the pasta water to make the poached eggs. Add the hot pasta to the pan and toss to coat with the oil.
Beat 2 eggs and the cheese together in a small bowl. Remove the sauté pan from the heat and pour the egg and cheese mixture into the pasta, stirring it constantly with tongs until the eggs thicken and form a creamy sauce. Keep the pasta in constant motion so that the eggs don’t scramble. Add some of the pasta water to thin out the sauce as needed until it reaches the desired consistency. Season the pasta with salt and black pepper to taste.
To make the warm poached eggs, add the vinegar to the pot of hot water and bring it to a gentle simmer. Crack the remaining four eggs into ramekins or small cups. Once the water reaches a simmer, pour the eggs into the water. If you are not familiar with poaching eggs, you may want to do this one or two eggs at a time. The eggs will sink to the bottom of the pot and then float to the top. Cook until the white is coagulated and the yolk is partially set (slightly thickened but still flowing), 3-4 minutes. Remove the eggs with a slotted spoon and blot them on a paper towel to remove any excess water. Trim the edges if they are ragged. For more information on how to make perfect poached eggs, CLICK HERE.
To serve, divide the pasta among four bowls and top each with a warm poached egg. Garnish with fresh chives. Dive in!
Check out below to see what the other Recipe Reduxers did with this fun challenge!