We’ve all been there, haven’t we? Days we have to work late. The kid has a scout meeting. You forgot a key ingredient for dinner. You need a comfort meal for dinner on your own. Or you want a fancy, but simple dish to fix with friends. Enter this easy spaghetti carbonara from SkinnyTaste. This quick and easy dish is perfect for those meals when you want food on the table fast and with little fuss.
I love how Gina at SkinnyTaste describes this dish, “creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.” It’s all there. The creaminess of the egg, pungent spiciness of the black pepper, saltiness from the cheese, the smokiness of the bacon. The egg poached and mixed in at the end rather than combined with the cheese to finish is a special touch that elevates this dish. It also gives more opportunity for the egg yolk to shine. And come on, egg yolk is one of the best sauces out there. Sometimes I fry or poach an egg simply for the runny silkiness the yolk adds to a dish.
In making this recipe, I failed to pick up parsley at the grocery store, so I did without. (It’s not a favorite in my house anyway). I did, however, make sure to use high quality Parmigiano Reggiano and Pecorino Romano cheeses, and because I’m all about cheese, I also added a quarter cup extra. Be sure to save a little pasta water in case you reduce the chicken broth a touch too much. Some reserved pasta water helps loosen up leftovers while reheating. And speaking of leftovers, adding the poached egg on top instead of mixing it in does help the sauce not thicken too much while you’re waiting for the kiddos to find their Scout handbook they will need three minutes after supper is finished. The addition of the egg at the last minute also means your sauce won’t be overly thick hanging out in the fridge for a couple days. If you struggle to poach an egg, soft frying one would be an acceptable substitute. What you’re looking for is lots of runny yolk.
Serve this simple spaghetti carbonara with some extra arugula, spinach, and romaine combined in a nice crisp salad with a light white wine vinaigrette. If you’re hosting your mom friends, this dish pairs well with a good pinot grigio.