Peppery Pasta Carbonara with Poached Egg

Ingredients

• 2 slices bacon cut into 1-inch pieces
• 1 large eggs 
• 0.3 cup parmigiano-reggiano plus additional grated for serving
• 0.3 pound pasta like spaghetti 
• 1 tablespoons tarragon chopped
• 0.5 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• slotted spoon
• tongs

Directions

1. Cook bacon in a 10-inch nonstick skillet over medium heat until crisp.
2. Transfer bacon with a slotted spoon to paper towels to drain.
3. 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.
4. Pour off all but 2 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat.
5. 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.
6. Add bacon and 1 tablespoon tarragon and toss. Season with salt and pepper.
7. 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).
8. Serve pasta topped with egg (transfer using a slotted spoon).
9. Sprinkle with remaining tarragon if desired.