Active Time

　　15 min

　　Total Time

　　30 min

　　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

Makes 1 serving

　　2 bacon slices, cut into 1-inch pieces

　　1/4 pound spaghetti

　　1/2 tablespoon unsalted butter

　　1/3 cup grated Parmigiano-Reggiano plus additional for serving

　　1 to 2 tablespoons chopped tarragon or parsley

　　1 large egg

　　

Step 1

Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.

　　

Step 2

Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.

　　

Step 3

Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/4 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.

　　

Step 4

Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (we prefer a firm white with a runny yolk, 2 to 3 minutes).

　　

Step 5

Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.