Pasta Carbonara

Finally tried a recipe Pook sent me an eon ago. She knows that I enjoy both black pepper and the crap shoot of poaching an egg.
The meal was darn tasty. Definitely to become a regular. Thanks Pook!

Peppery Pasta Carbonara with Poached Egg
(serves 4-6) prep time: 25 min

8 bacon slices, cut into 1-inch pieces
1 lb. fettucini
2 tbsp unsalted butter
1 1/2 cup grated Parmigiano-Reggiano plus additional for serving
4-6 tbsp chopped tarragon or parsley
4-6 large eggs
2 tsp. black pepper

-Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain.
-Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 1 cup cooking water, then transfer spaghetti to a small bowl, shaking off excess water, and keep
pan of water simmering.

-Pour off all but 2 tsp bacon grease from skillet, then whisk butter into grease in skillet over medium heat.
Add spaghetti, reserved cooking water, cheese, and 2 tsp pepper (rounded) and cook, stirring, until
sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 4 tbsp tarragon/parsley and toss.

Season with salt and pepper.

-Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness. For a firm
white and runny yolk, cook 2 to 3 minutes.

-Serve pasta topped with egg (transfer with slotted spoon). Sprinkle with remaining tarragon/parsely if that's what's up.

{parsley image}