Deconstructed Spaghetti Carbonara

A sinfully rich pasta full of crispy pancetta and topped with a soft poached egg

Every Sunday, my husband and I walk over 4 miles in a round trip from our house to our local farmers market. We stop for a pastry or a pressed juice on the way there, then have a snack at the market before heading home. By the time we get back and put our groceries away, we're ready for lunch. Generally I'm inspired to make something with the fresh fruits and veggies we picked up, but we were completely famished the other week and wanted something much more decadent. Spaghetti carbonara is one of my favorite indulgent dishes, so I decided to try out this idea for a deconstructed version that I saw in the Canal House Cooks Everyday cookbook. Instead of the traditional creamy egg-based sauce, this version coats the pasta in crisp pancetta and melted butter and lets a softly poached egg run into the noodles. It's definitely a super rich dish, but it's the perfect way to treat yourself and will definitely satisfy any post-workout hunger pains.

Related Recipes:
- Spaghetti Carbonara
- Fettuccine with Peas & Garlic Alfredo Sauce
- Cauliflower & Pancetta Shells


Deconstructed Spaghetti Carbonara:

• Bring a large pot of water to a boil, season generously with salt, and add 1/2 lb. of spaghetti.
• Cook according to package instructions, then drain.
• Meanwhile, heat a large skillet over medium-high heat.
• Add in 6 oz. diced pancetta and cook for 5-7 minutes, or until the fat has rendered and the pancetta is crisp.
• Add 3 tbsp. of butter to the pancetta and melt, then keep at the lowest possible heat.*
• In another small pot, bring water to a boil and add in a splash of vinegar.
• Crack an egg in the water and let poach for 2-3 minutes, or until the white is set and the yolk is still soft. Repeat with another egg.
• Toss the pasta with the pancetta and butter and divide onto plates.
• Top each with a sprinkle of grated parmesan cheese, a sprinkle of red chile flakes, and a poached egg.

Serves two, generously

*If your pancetta releases a lot of fat, you might want to drain some off before adding the butter.