Spaghetti Carbonara It’s even better with the poached egg on top! Ingredients: 10 ounces dried Delallo spaghetti, or gluten-free spaghetti 6 slices center cut bacon, cut into 1/2-inch dices 3/4 cup low-sodium chicken broth 1 1/2 cups baby arugula or frisée lettuce , chopped 3 tbsp Italian parsley, chopped kosher salt and ground black pepper 1/4 cup grated Parmigiano Reggiano cheese 3 tablespoons grated Pecorino Romano, preferably Locatelli 4 extra large eggs Poaching liquid: 4 cups cold water 6 tbsp white vinegar 1/4 tsp kosher salt Instructions: Bring a large pot of generously salted water to a boil. In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat. Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet. At the same time, add the pasta to the salted water, and add the broth
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