My Spaghetti Carbonara with a Warm Poached Egg is a recipe that I developed many years ago when I first got into cooking. I was a resident doctor in New York City working long hours and living on a tight budget. I loved this dish because you can make it with inexpensive ingredients, it comes together pretty quickly, and it's very satisfying.
This dish combines two of my favorite foods- 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.
Not sure how to make poached eggs? It's actually not too hard! Read my post on how to poach eggs.
How to Make Spaghetti Carbonara
To up the nutrition in this spaghetti carbonara, I use whole wheat pasta. I also like to add cremini mushrooms to this dish although. Mushrooms add a nice savory flavor and a good amount of fiber, protein vitamins, and minerals. To keep the calories and fat in check in this dish, I use only 2 ounces of pancetta for 4 servings. It's just enough to add a rich, salty bite.
Spaghetti Carbonara with a Poached Egg
Ingredients
- 8 ounces whole wheat spaghetti
- 2 tablespoons olive oil
- 2 ounces diced pancetta (can substitute bacon)
- 6 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 6 large eggs, divided use
- 1.5 ounces (about ½ cup) freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vinegar
- 2 tablespoons finely chopped chives or parsley (optional)
Instructions
- 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 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. .
- To serve, divide the pasta among four bowls and top each with a warm poached egg. Garnish with fresh chives.
Nutrition
Check out below to see what the other Recipe Reduxers did with this fun challenge!
plasterer bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
sonaliruder says
Thanks Simon!
Sarah @ Savoring Spoon says
Yum! That egg yolk looks perfectly done. Also I like that there is no cream in this spaghetti!
sonaliruder says
Thanks so much Sarah!!
EA-The Spicy RD says
Yum!!! This looks so creamy and comforting! It's been so long since I've made Spaghetti Carbonara. I definitely need to make your version with some gluten-free spaghetti!
sonaliruder says
Thanks EA! There really is something so comforting about a big bowl of carbonara 🙂
Marissa says
What a gorgeous dish! I love the extra kick of flavor and protein by topping it with an egg.
sonaliruder says
Thanks Marissa!
Ben Maclain @ havocinthekitchen says
I love you stuck to an authentic version without adding any cream, Sonali! I do love as well the addition of the mushrooms which makes the pasta even more hearthy and earthy, and the egg on the top which makes it more sophisticated! Nicely done!
sonaliruder says
Thanks so much Ben! I always really appreciate your comments, so thoughtful 🙂
Lisa Lin says
I really wish I could find Davidson's Eggs around here. This carbonara looks absolutely delicious, Sonali! The egg is the perfect touch.
sonaliruder says
Oh that's such a bummer that you couldn't find them 🙁 Thanks for stopping by Lisa!
Jeanette says
This looks like the perfect comfort dish - love the egg on top 🙂
sonaliruder says
Thanks so much Jeanette!
genevieve @ gratitude & greens says
Carbonara is so delicious! Just seeing your photos made me want some pasta for dinner. Mmm...
sonaliruder says
Isn't it the best! Thanks Gen!
carashealthycraving says
Anything with an egg on top rocks!
I swear, putting an egg on a dish completely elevates it to the next level.
sonaliruder says
I couldn't agree with you more!!! Thanks Cara 🙂
Dixya says
that egg yolk is killing me!!!
sonaliruder says
Haha! Thanks Dixya 🙂
Farrah says
Is it sad that I've never tried making a poached egg? :O This sounds all sorts of amazing! <3 Pasta is such a wonderful comfort food, and love that it's packed with nutrition! :]!
sonaliruder says
Thanks Farrah! Oh you have to try making poached eggs, they're so worth it!
Katie Serbinski says
Carbonara with a poached egg?! I'm flying down for dinner with this one! Actually, I'm pretty sure I'd come over for any meal of the day if you had an extra seat at your table 🙂 My guys would love this recipe minus the poached egg, but I'd happily take their portion!
sonaliruder says
There's always an extra seat at my table for you! Thanks Katie 🙂
Min Kwon says
Pasta carbonara is def one of my go-to economical and time-saving meals! It happens to be one of my husband's favorite meal!! So what you're telling me is that I need to start serving it with a poached egg from now on? Got it! 😉
Cotter Crunch says
mine too! maybe we all need a feed our husband dinner party! haha
sonaliruder says
Sounds like a plan, that would be so much fun!
sonaliruder says
That's exactly what I'm telling you Min 🙂 I guess great hubbies think alike!
Liz - Meal Makeover Mom says
Your recipe is gorgeous. And I'm laughing b/c I was thinking about creating a similar recipe for the contest ... but using zucchini for the noodles instead. I couldn't find the eggs in my area though, which was a huge bummer. I am so excited for your carbonara makeover and will plan to try it. I have a fish-eating vegetarian husband who loves to try new things.
sonaliruder says
Thanks Liz and that's such a bummer! I know your version with zucchini noodles would've been amazing!
Shashi Charles says
You know what - I am not a huge fan of spaghetti - but, I could get down with some spaghetti covered with runny egg yolk! Loving this twist, Sonali!
sonaliruder says
Thanks Shashi! A runny yolk really does make everything better 🙂
Cali @ Cali's Cuisine says
What a beautiful dish! Love the use of whole wheat pasta (great for adding more whole grains and fiber to a diet) and the poached egg looks amazing! I have yet to master poached eggs, mine are too vinegar-y tasting. You have inspired me to give it a go again!
sonaliruder says
Thanks so much Cali! Definitely give it another go, they're so worth it 🙂
athletic avocado says
I love spaghetti Carbonara! It looks so good with a poached egg! 🙂
sonaliruder says
Thank you!
Tara Rochford says
This looks super tasty! I don't know that I have ever tried spaghetti carbonara, but I think I need to!
sonaliruder says
Thanks Tara! Oh you have to try it!
Deanna - Teaspoon of Spice says
ooh hoo - you hit it out of the carbonara park with this one - yum!!!
sonaliruder says
As did you! Thanks so much Deanna!