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.
Read my post on How To Poach Eggs
More Comfort Food Recipes
Spaghetti Carbonara with a Poached Egg
- 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)
- 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.
Check out below to see what the other Recipe Reduxers did with this fun challenge!